Honey Chicken Drumsticks with Carrot Fries

For nights where you don’t want to man the stove and would rather let the oven do the work, these honey chicken drumsticks are the perfect meal solution!

Chicken drumsticks are a recent discovery at our house. Well, they’ve been around forever, but until recently, my children insisted on not eating “chicken with bones.” Totally ridiculous if you ask me since we all know that the meat closest to the bone is most flavorful and juicy.

Their refusal led me to be stuck on a chicken-breast-rut; you know, where you find yourself making the same dozen recipes all made with chicken breast. The problem is that the meat isn’t as flavorful, and no matter how much we marinate or add sauce, the actual meat tastes pretty much the same –thanks, Ellen! Ellen is a blog reader that recently emailed to ask me to share something other than chicken breast recipes.

So, Ellen, this recipe is for you and anyone out there that needs a delicious change from chicken breast. Drumsticks are also more affordable, making this recipe ultimately budget friendly.

The carrot fries recipe is from my cookbook, The Best Grain-Free Family Meals on the Planet. Although, I have to tell you that I’ve modified the recipe so baking temperatures are the same, and you can cook both the chicken and carrots at the same time!

In this quick video, I also show you how to make this recipe step by step, and give you some pointers in case you want to prep the recipe ahead of time.

Do you have a favorite way to eat drumsticks?

Honey Chicken Drumsticks with Carrot Fries

Baked in the oven, these honey drumsticks are juicy and delicious. This is one recipe both kids and adults will love.

• Author: Laura Fuentes
• Yield: 6 servings

Ingredients

• 2 tablespoons honey
• 2 tablespoons Dijon mustard
• 1/2 teaspoon kosher salt
• 3/4 teaspoon curry powder
• 1/4 teaspoon black pepper
• Olive oil or spray
• 12 chicken drumsticks, skin removed
• 1 pound carrots
• 2 teaspoons olive oil
• 1/2 teaspoon kosher salt

Instructions

1. Preheat oven to 350F, line a baking sheet with foil, and spray or grease it with olive oil.
2. Arrange drumsticks onto the pan.
3. In a medium bowl, whisk together the honey, Dijon mustard, salt, curry powder, and black pepper. Generously brush the honey mixture onto the chicken, making sure the entire drumstick is covered with the honey glaze. Save leftover for basting throughout baking.
4. Bake, for 1 hour, basting half way through, until the chicken is browned and juices run clear, making sure the drumsticks were flipped around minute 40 for both sides to brown.
5. While the chicken is cooking, wash, peel, and cut carrots into strips. Toss carrots with olive oil and salt in a large bowl.
6. Once the chicken is finished cooking, remove from oven and cover with foil.
7. Turn oven up to 450F and bake carrots for 10 minutes, until the thickest slices are golden and the tops are crispy.
8. Turn oven up to 450F and bake carrots for 10 minutes, until the thickest slices are golden and the tops are crispy.
9. Serve carrots with chicken drumsticks.