Honey Garlic Chicken Drumsticks (Printable Version)

Tender chicken drumsticks glazed with honey garlic and roasted alongside caramelized carrots.

# Ingredient List:

→ Chicken

01 - 8 chicken drumsticks, about 2.5 lbs
02 - 1 tablespoon olive oil
03 - 1 teaspoon salt
04 - 1/2 teaspoon freshly ground black pepper

→ Honey Garlic Glaze

05 - 1/4 cup honey
06 - 3 tablespoons soy sauce, low-sodium preferred
07 - 4 garlic cloves, minced
08 - 1 tablespoon apple cider vinegar
09 - 1/2 teaspoon smoked paprika
10 - 1/4 teaspoon crushed red pepper flakes, optional

→ Vegetables

11 - 1 lb carrots, peeled and cut into sticks
12 - 1 tablespoon olive oil
13 - 1/2 teaspoon salt
14 - 1/4 teaspoon black pepper
15 - 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves

# Directions:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper or foil for easy cleanup.
02 - In a bowl, toss chicken drumsticks with 1 tablespoon olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper. Arrange on one side of the prepared baking sheet.
03 - In another bowl, combine carrots with 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and thyme. Spread on the other side of the baking sheet.
04 - In a small bowl, whisk together honey, soy sauce, minced garlic, apple cider vinegar, smoked paprika, and red pepper flakes.
05 - Brush half of the honey garlic glaze over the chicken drumsticks.
06 - Roast in the preheated oven for 25 minutes.
07 - Remove pan from oven. Brush remaining glaze over chicken and toss carrots for even roasting.
08 - Return pan to oven and roast for another 15 minutes, or until chicken reaches internal temperature of 165°F and carrots are golden and tender.
09 - Broil for 2-3 minutes at the end for extra caramelization if desired.
10 - Serve hot, garnished with extra thyme if desired.

# Expert Tips:

01 -
  • Everything cooks on one pan, which means less cleanup and more time actually enjoying your meal.
  • The honey garlic glaze tastes like you spent hours on it, but you really just whisked together five ingredients.
  • Chicken stays impossibly tender while the skin gets crispy, and that's the kind of contrast that makes people ask for seconds.
02 -
  • Don't skip the halfway brush—it's the difference between a glaze that clings beautifully and one that slides right off into the pan.
  • Use a meat thermometer instead of guessing doneness; 165°F (74°C) is the magic number where the chicken is safe but still juicy inside.
  • High heat (425°F) is essential because it caramelizes the glaze quickly while keeping the chicken tender.
03 -
  • Pat your chicken dry before seasoning—moisture is the enemy of crispiness, and you want that skin to have a chance to brown.
  • Don't wash your pan immediately after serving; let it cool slightly, add some hot water and a wooden spoon, and any stuck glaze lifts right off with barely any effort.
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