Honey Garlic Chicken Drumsticks Carrots (Print Version)

Tender chicken drumsticks with honey garlic glaze, roasted with caramelized carrots for an effortless one-pan dinner.

# What You’ll Need:

→ 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

# How to Make It:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper or foil for easy cleanup.
02 - In a bowl, 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 - In another bowl, combine carrots with 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and thyme. Spread carrots on the other side of the baking sheet.
04 - In a small bowl, whisk together honey, soy sauce, minced garlic, apple cider vinegar, smoked paprika, and red pepper flakes.
05 - Brush half of the honey garlic glaze over the chicken drumsticks.
06 - Roast in the preheated oven for 25 minutes.
07 - Remove pan from oven. Brush remaining glaze over chicken and toss carrots for even roasting.
08 - Return pan to oven and roast for 15 minutes or until chicken reaches internal temperature of 165°F and carrots are golden and tender.
09 - For enhanced caramelization, broil for 2-3 minutes at the end if desired.
10 - Serve hot, garnished with extra thyme if desired.

# Additional Tips::

01 -
  • One pan means one cleanup: I learned this after years of dreading kitchen messes, and now it's my non-negotiable rule.
  • The glaze is dangerously addictive: Sweet, savory, and with just enough heat to keep things interesting.
  • Chicken stays juicy every single time: The honey and soy sauce protect the meat while it roasts, something I stumbled upon completely by accident.
02 -
  • Carrot size matters more than you'd think: Uneven cuts mean some pieces burn while others are still raw—cut them all roughly the same width and length.
  • Don't skip the final toss of carrots at the 25-minute mark: Flipping them ensures the underside caramelizes and they cook through evenly.
  • That internal temperature check is non-negotiable: Drumsticks look done way before they actually are, and undercooked chicken isn't worth the risk.
03 -
  • Room temperature chicken roasts more evenly: Pull it from the fridge 15 minutes before cooking if you have time—the difference is subtle but real.
  • Don't skip broiling if your glaze looks pale: That extra caramelization under the broiler is what makes people think you spent hours on this.
  • Brush the glaze on wet drumsticks, not bone-dry ones: Moisture helps it stick and caramelize instead of sliding off.
Go Back