Ingredients
For the drumsticks
- 6 chicken drumsticks (about 800–900 g)
- ¼ cup (60 ml) honey
- 2 tbsp soy sauce (or tamari)
- 1 tbsp olive oil
- 1 tbsp apple cider vinegar or lemon juice
- 2 garlic cloves, minced
- 1 tsp smoked paprika (or regular paprika)
- ½ tsp black pepper
- 1 tsp salt (adjust to taste)
- Optional: pinch of chili flakes for heat
For the garlic-butter veggies
- 300 g broccoli florets (or mixed veg: broccoli + carrots + zucchini)
- 2 tbsp butter (or olive oil for dairy-free)
- 2 garlic cloves, thinly sliced or minced
- Salt & pepper to taste
- 1 tbsp lemon juice (optional)
- Chopped parsley to finish (optional)
For the soft rolls
- 3–4 soft rolls (store-bought or homemade), warmed
Equipment
- Baking tray with rack (or lined tray)
- Small saucepan or bowl for glaze
- Large skillet for vegetables (or a sheet pan if roasting)
- Brush for glazing (optional)
Instructions (step-by-step)
1. Preheat & prep
Preheat oven to 200°C / 400°F. Line a baking tray with foil and place a wire rack on it (rack helps crisp the skin). Pat the drumsticks dry with paper towel.
2. Make the glaze & marinate
In a small bowl whisk together honey, soy sauce, olive oil, apple cider vinegar (or lemon juice), minced garlic, paprika, salt and pepper. Reserve about 2 tbsp of this mixture for glazing later. Toss the drumsticks with the remaining glaze and let rest 8–10 minutes (or refrigerate 30 minutes if you have time).
3. Bake the drumsticks
Arrange drumsticks on the rack, skin-side up. Bake 25 minutes. After 25 minutes, brush the reserved glaze over each drumstick and continue baking 10–12 more minutes, or until the internal temperature reaches 75°C / 165°F and the skin is sticky/golden. If you want extra caramelization, broil 1–2 minutes at the end — watch closely so it doesn’t burn.
4. Garlic-butter veggies (while chicken bakes)
Option A — Skillet (fast, best texture):
- Melt butter in a large skillet over medium heat. Add sliced/minced garlic and cook 30 seconds until fragrant.
- Add broccoli florets (and any quick veg) and sauté 5–7 minutes, stirring, until bright and tender-crisp.
- Finish with lemon juice, salt, pepper, and parsley.
Option B — Roasted (hands-off):
- Toss veggies with oil, salt and pepper. Roast on a sheet pan at 200°C for 12–15 minutes until tender and slightly charred. Toss with a knob of butter and minced garlic immediately after roasting.
5. Warm the rolls
Wrap rolls in foil and warm in the oven for the last 5–7 minutes of the chicken’s baking time. Alternatively, cut and toast lightly in a skillet.
6. Serve
Plate 2 drumsticks per person, add a generous portion of garlic-butter veggies and a warmed roll. Spoon any pan glaze drippings over the chicken or on the roll for extra flavor.