Honey Baked Chicken Drumsticks

By Eric Kim

Updated Oct. 10, 2023

Honey Baked Chicken Drumsticks
David Malosh for The New York Times. Food Stylist: Simon Andrews.
Total Time
1 hour
Prep Time
10 minutes
Cook Time
50 minutes
Rating
4(1,003)
Comments
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The oven does most of the work in this surprisingly hands-off chicken feast. Floral ground ginger lends a deeper, mellower heat than fresh and pairs well with honey, which reduces with the schmaltzy pan juices to create a sticky glaze. The oil in the marinade helps the chicken and vegetables start browning, while the butter finishes the pan sauce. A shower of raw scallions, thrown on right at the end, perfumes and enlivens the savory-sweet drumsticks and burnished vegetables, which taste just right alongside cooked white rice, noodles or bread.

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Ingredients

Yield:4 servings
  • 2tablespoons olive oil
  • 2tablespoons apple cider vinegar
  • 1tablespoon soy sauce
  • 2teaspoons ground ginger
  • 1½teaspoons onion powder
  • 6tablespoons honey, preferably clover
  • Coarse kosher salt and black pepper
  • 8skin-on chicken drumsticks (about 2½ pounds)
  • 1pound root vegetables (any mix of carrots, parsnips and potatoes), cut into 1½-inch pieces
  • 4tablespoons unsalted butter, cut into pieces
  • 2large scallions, thinly sliced crosswise
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

511 calories; 28 grams fat; 11 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 3 grams polyunsaturated fat; 45 grams carbohydrates; 6 grams dietary fiber; 26 grams sugars; 22 grams protein; 1108 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a large bowl, stir together the olive oil, vinegar, soy sauce, ground ginger, onion powder, 4 tablespoons honey, 2 teaspoons salt and 1 teaspoon pepper. Add the chicken and turn to coat. If you have the time, cover and refrigerate for 1 to 24 hours.

  2. Step 2

    Heat the oven to 425 degrees.

  3. Step 3

    Pour the chicken and all of its marinade into a 13-by-9-inch baking pan (preferably metal). Add the root vegetables and toss to coat in the marinade, then spread the chicken and vegetables in a snug but single layer. Roast for 30 minutes.

  4. Step 4

    Remove the pan from the oven and turn up the heat to 450 degrees. Turn the chicken and vegetables in the pan juices, then drizzle all over with the remaining 2 tablespoons honey and top with the butter. Continue roasting until the pan sauce is sticky and the chicken and vegetables are browned, 10 to 15 minutes.

  5. Step 5

    To serve, tilt the pan to collect the sauce in one corner, then spoon it over the chicken and vegetables to make them glossy. Scatter over the scallions and serve directly from the pan.

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Ratings

4 out of 5
1,003 user ratings
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Comments

Richard

Can this be made with chicken thighs, instead of drumsticks?

Janet

Very hard to clean pan, recommend using foil.

John Golden

What about thighs or whole leg to use instead of just drum stick

Ginny M

We added 2 bulbs of fennel and made with 4 things instead of 8 legs. Very good! Will make again. Yes, line your pan with foil and parchment paper .

Mick Midwest

Enjoyed by children and adults; used 4 large chicken breasts, and doubled the sauce. Moist and enhanced both vegetables and chicken. Appreciated this didn't require much preparation once ingredients bought and organized.

Dave

I didn't do the extra honey or temperature raise and it was just fine. in fact I wouldn't want it any sweeter. I also used a sheet pan. I reduced the drippings in a small pan before serving. Very tasty! Served with brown rice and steamed broccoli.

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