Honey Garlic Chicken Drumsticks Carrots (Printable)

Tender honey garlic glazed chicken drumsticks roasted with caramelized carrots for an easy one-pan 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

# Directions:

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 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, until chicken reaches internal temperature of 165°F and carrots are golden and tender.
09 - Broil for 2-3 minutes at the end for enhanced caramelization, if desired.
10 - Serve hot, garnished with extra thyme if desired.

# Expert Advice:

01 -
  • Everything cooks on one pan, which means minimal cleanup and maximum flavor since the chicken juices mingle with the glaze.
  • The honey garlic sauce caramelizes as it roasts, creating this sticky, glossy coating that tastes restaurant quality but takes no real skill to achieve.
  • Carrots transform from raw root vegetable into something almost candy-like, sweet and tender enough that even skeptics will ask for seconds.
02 -
  • Don't skip the second glaze application at the halfway point; this is what creates the sticky, lacquered finish instead of just a dry sauce coating.
  • If your oven runs hot, check the chicken at 20 minutes the first time and 12 minutes the second time because every oven has personality and you need to know yours.
  • The carrots will continue to soften slightly while the pan rests, so pull them out when they're still just slightly firm if you prefer them not mushy.
03 -
  • Pat your chicken drumsticks dry with paper towels before seasoning because any moisture prevents proper browning and that golden caramelization you're after.
  • Mince your garlic fresh right before cooking because pre-minced garlic that's been sitting in a jar tastes slightly metallic and won't give you the sweet, nutty roasted flavor this dish depends on.
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