Honey Baked Chicken Drumsticks
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.
Ingredients
- 2tablespoons olive oil
- 2tablespoons apple cider vinegar
- 1tablespoon soy sauce
- 2teaspoons ground ginger
- 1 1/2teaspoons onion powder
- 6tablespoons honey, preferably clover
- Coarse kosher salt and black pepper
- 8skin-on chicken drumsticks (about 2 1/2 pounds)
- 1pound root vegetables (any mix of carrots, parsnips and potatoes), cut into 1 1/2-inch pieces
- 4tablespoons unsalted butter, cut into pieces
- 2large scallions, thinly sliced crosswise
Directions
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.
Heat the oven to 425 degrees.
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.
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.
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.
Nutrition
- Info
- Trans Fat: 0 gramsFat: 28 gramsCalories: 511Saturated Fat: 11 gramsUnsaturated Fat: 15 gramsSodium: 1108 milligramsSugar: 26 gramsFiber: 6 gramsCarbohydrate: 45 gramsProtein: 22 grams
Source: https://cooking.nytimes.com/recipes/1024081-honey-baked-chicken-drumsticks