Honey Garlic Chicken Drumsticks Recipe
January can be a busy month and a month for reflection and goal setting. With this is mind I’ve added a recipe I love to cook at home and is a big family favourite. I’ve cooked this either when I’m in a hurry or just fancy something quick and easy. This recipe is particularly good for catering for everyone, it has the sweetness of the honey and the roasted vegetables that children in particular love, and a gentle flavour balancing that adults can enjoy with a glass of wine on a candlelit winter's evening.
I remember cooking this whilst on holiday in February a few years ago. We had been staying in Cornwall in a small village called Portscatho. As I child we went there for family holidays every summer, and as an adult many years later I had returned to the small fishing village with my own family. We had been out for a late morning walk along the coastal path and the weather had taken a turn for the worst. The walk back was still some way and the rain was hitting us head on and the skies were starting to darken. We made it home and everyone was looking forward to a warming lunch. I had planned to cook this and 35 minutes later we were tucking into this meal. I think 10 minutes after that it was all gone!
Whenever you choose to try this recipe, please think of me walking across the rugged and muddy Cornish coast with the wind and rain lashing against me, and I’m sure you’ll know exactly what I mean.
Whisk honey, soy sauce (or tamari), garlic, vinegar and crushed red pepper in a small bowl. Place chicken and half of the honey mixture (about 1/4 cup) in a zip-top plastic bag; remove excess air and seal bag. Massage the chicken in the sealed bag until well coated. Refrigerate for at least 30 minutes and up to 2 hours. Reserve the remaining honey mixture.
Preheat oven to 200 degrees C. Line a large rimmed baking sheet with foil; coat with cooking spray. Remove the chicken from the marinade (discard marinade); arrange on 1 side of the prepared pan. Combine carrots and 1 tablespoon oil in a medium bowl; toss well to coat. Spread the carrots in an even layer on the other side of the pan. Bake the chicken and carrots for 15 minutes. Remove from the oven; stir the carrots.
Combine broccoli and the remaining 1 tablespoon oil; toss well to coat. Distribute the broccoli evenly over the chicken and carrots on the pan. Sprinkle salt and pepper over all. Bake until the vegetables are tender and a thermometer inserted in the thickest portion of the chicken registers at least 75 degrees C, 15 to 18 minutes.
Meanwhile, whisk cornflour and water in a small bowl until no clumps remain. Combine the cornstarch mixture and the reserved honey mixture in a small saucepan; bring to a simmer over medium-low heat, whisking once or twice. Simmer, whisking often, until the sauce is clear and thickened, about 2 minutes. Drizzle over the chicken and vegetables. Serve hot.