Honey Garlic Chicken Drumsticks (Printable)

Tender chicken glazed with honey garlic, roasted with carrots for an easy flavorful meal.

# What You Need:

→ Chicken

01 - 8 chicken drumsticks, approximately 2.5 lbs
02 - 1 tablespoon olive oil
03 - 1 teaspoon salt
04 - ½ teaspoon freshly ground black pepper

→ Honey Garlic Glaze

05 - ¼ cup honey
06 - 3 tablespoons soy sauce, low-sodium preferred
07 - 4 garlic cloves, minced
08 - 1 tablespoon apple cider vinegar
09 - ½ teaspoon smoked paprika
10 - ¼ teaspoon crushed red pepper flakes, optional

→ Vegetables

11 - 1 lb carrots, peeled and cut into sticks
12 - 1 tablespoon olive oil
13 - ½ teaspoon salt
14 - ¼ teaspoon black pepper
15 - 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves

# How-To Steps:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper or foil for easy cleanup.
02 - Toss chicken drumsticks with 1 tablespoon olive oil, 1 teaspoon salt, and ½ teaspoon black pepper. Arrange on one side of the prepared baking sheet.
03 - Combine carrots with 1 tablespoon olive oil, ½ teaspoon salt, ¼ teaspoon black pepper, and thyme. Spread on the other side of the baking sheet.
04 - Whisk together honey, soy sauce, minced garlic, apple cider vinegar, smoked paprika, and red pepper flakes in a small bowl.
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. Toss carrots for even roasting.
08 - Return pan to oven and roast for 15 minutes, or until chicken reaches internal temperature of 165°F and carrots are golden and tender.
09 - If desired, broil for 2-3 minutes at the end for additional caramelization and color.
10 - Serve hot, garnished with additional thyme leaves if desired.

# Expert Advice:

01 -
  • One pan means one cleanup, which is honestly the dream after a long day.
  • The glaze gets sticky and caramelized while the carrots turn golden and almost sweet, so it feels fancier than how easy it actually is.
  • Everything comes together in under an hour, making it perfect for weeknight dinners when you want something that tastes like you tried harder than you did.
02 -
  • Don't brush all the glaze on at the beginning or it'll burn before the chicken finishes cooking, which is why we save half for the second half of roasting.
  • The internal temperature of 165°F (74°C) is non-negotiable for food safety, so use a meat thermometer if you're ever unsure.
  • If your oven runs hot, check the chicken at 20 minutes instead of 25 to avoid overcooking.
03 -
  • Room temperature drumsticks cook more evenly than cold ones straight from the fridge, so pull them out 15 minutes before you start if you remember.
  • A meat thermometer is your best friend here, but if you don't have one, the chicken is done when the juices run clear and the meat pulls easily away from the bone.
Go Back