Sticky Chicken Drumsticks with Roast Veg
Chicken drumsticks coated in a sticky honey-soy-garlic glaze, roasted with carrots, parsnips and onion until the chicken is fall-off-the-bone and the veg is caramelised. One tray, hand-eating, kid heaven.
50 minEasy~592 kcal / servingAmerican
Contains soyContains sesame
Nutrition
592 kcal
Calories
46 g
Protein
54 g
Carbs
21 g
Fat
Estimated, per serving
Good to know
Contains soyContains sesame
Ingredients · per serving
- 2 medium Parsnip
- 3 medium Carrot
- to taste Black pepper
- ¼ tsp Chili flakes
- 4 cloves Garlic
- 2 tbsp Olive oil
- 1 tsp Fresh ginger
- 3 tbsp Honey
- 3 tbsp Soy sauce
- 1 medium Red onion
- 6 drumsticks Chicken drumsticks
- 2 stalks Spring onion
- to taste Salt
- 1 tsp Fresh thyme
- 1 tsp Sesame seeds
- 2 tbsp Tomato ketchup
Instructions
- Heat the oven to 220°C/200°C fan. Cut the carrots, parsnips and red onion into 2-3cm chunks.
- Tip the veg onto a large roasting tray. Drizzle with 2 tbsp olive oil, salt, pepper and thyme. Toss.
- Score the chicken drumsticks (3-4 shallow cuts each so the glaze penetrates). Pat dry.
- Mix the glaze: honey, soy sauce, ketchup, minced garlic, grated ginger and a pinch of chili flakes (skip for kids).
- Add the drumsticks to the veg tray. Brush them generously with half the glaze. Roast 40-45 minutes, basting with the remaining glaze every 15 minutes.
- The chicken is done when the juices run clear and the skin is deep mahogany and sticky. The veg should be tender with caramelised edges.
- Lift onto a warm platter. Scatter chopped spring onion and sesame seeds. Serve with rice or crusty bread to mop up the pan juices.
Cook mode lives in the app
Kitchen-sized steps, kid-friendly tweaks, and your household's votes on what to cook next. Free to download.
