Honey Garlic Chicken with Roasted Carrots (Print)

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

# Components:

→ Chicken

01 - 8 chicken drumsticks (approximately 2.5 lbs)
02 - 1 tablespoon olive oil
03 - 1 teaspoon salt
04 - 1/2 teaspoon freshly ground black pepper

→ Honey Garlic Glaze

05 - 1/4 cup honey
06 - 3 tablespoons soy sauce (low-sodium preferred)
07 - 4 garlic cloves, minced
08 - 1 tablespoon apple cider vinegar
09 - 1/2 teaspoon smoked paprika
10 - 1/4 teaspoon crushed red pepper flakes (optional)

→ Vegetables

11 - 1 lb carrots, peeled and cut into sticks
12 - 1 tablespoon olive oil
13 - 1/2 teaspoon salt
14 - 1/4 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 1/2 teaspoon black pepper. Arrange on one side of the prepared baking sheet.
03 - Combine carrots with 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 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 the preheated oven for 25 minutes.
07 - Remove the pan from the oven. Brush the remaining glaze over the chicken and toss the carrots for even roasting.
08 - Return the pan to the oven and roast for another 15 minutes, or until the chicken reaches an internal temperature of 165°F and the carrots are golden and tender.
09 - Broil for 2-3 minutes at the end for extra caramelization if desired.
10 - Serve hot, garnished with extra thyme if desired.

# Expert Advice:

01 -
  • One pan means one cleanup, which is secretly the best part of cooking on tired evenings.
  • The honey garlic glaze gets sticky and golden while the carrots turn sweet enough to convince skeptics they're dessert.
  • It tastes like you fussed, but honestly you just whisked and brushed.
02 -
  • Don't crowd the pan—if your drumsticks are touching, they'll steam instead of roast, and you'll miss that crispy caramelized exterior that makes this dish feel special.
  • The glaze thickens as it sits, so if you make it ahead, whisk in a teaspoon of water before brushing so it spreads easily.
03 -
  • Pat the chicken drumsticks completely dry before oiling—moisture is the enemy of crispy skin, and you want that textural contrast.
  • If your oven has a hot spot, rotate the pan halfway through roasting so everything browns evenly and nothing gets overdone.
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