Honey Baked Chicken Drumsticks

By Eric Kim

Updated October 10, 2023

  • David Malosh for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 1
Total Time
1 hour
Prep Time
10 minutes
Cook Time
50 minutes
Rating
4(1,066)
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

  • 2 tablespoons olive oil

  • 2 tablespoons apple cider vinegar

  • 1 tablespoon soy sauce

  • 2 teaspoons ground ginger

  • 1 ½ teaspoons onion powder

  • 6 tablespoons honey, preferably clover

  • Coarse kosher salt and black pepper

  • 8 skin-on chicken drumsticks (about 2 ½ pounds)

  • 1 pound root vegetables (any mix of carrots, parsnips and potatoes), cut into 1 ½-inch pieces

  • 4 tablespoons unsalted butter, cut into pieces

  • 2 large scallions, thinly sliced crosswise

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

45 grams carbs; 291 milligrams cholesterol; 813 calories; 19 grams monosaturated fat; 7 grams polyunsaturated fat; 15 grams saturated fat; 45 grams fat; 6 grams fiber; 1306 milligrams sodium; 56 grams protein; 26 grams sugar

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
1,066 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

Yosemite Dan

Would it be churlish to post a message for, say, 60 days and every lovely recipe, that "you have the power of creativity to substitute chicken thighs for drumsticks! shallots for onions! red potatoes for white ones! or even, dare I say: Examples of common types of root vegetables include: potatoes beets parsnips carrots celeriac sweet potatoes fennel Jerusalem artichokes jicama yams radishes turnips horseradish

LB

I followed the recipe exactly and the carrots and parsnips were not really done but potatoes were. Came here to see if I did something wrong or for advice but looks like nobody else had a problem.

LS NYC

What am I doing wrong? I am doubling the vegetables, using a few more drumsticks but am laying it one layer on the bottom of broiler pan. I cut the potatoes in small pieces but after 35 min on 425 and 25 min in 450, my potatoes are still not cooked????? Sauce is delicious but not sticky. I dried each drumstick with a paper towel before putting it in the marinade.

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