I love meals like this when I’m craving take-out but still want to keep things healthy. These drumsticks come together in under an hour on the stovetop! If you’d like to make a larger batch for a party, the baking instructions are in the recipe and that method is slightly different but, the result is lip-smacking good. Sweet and tangy drumsticks with perfectly cooked broccoli florets in a lemony garlic sauce. Simple and delicious!
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Honey Balsamic Chicken Drumsticks with Roasted Broccoli Florets, Ready in under an hour!
I love meals like this when I'm craving take-out but still want to keep things healthy. These drumsticks come together in under an hour on the stovetop! If you'd like to make a larger batch for a party, the baking instructions are in the recipe and that method is slightly different but, the result is lip-smacking good. Sweet and tangy drumsticks with perfectly cooked broccoli florets in a lemony garlic sauce. Simple and delicious!
- 6-7 chicken drumsticks, about 2 pounds
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- 1 sprig of rosemary
- For the Honey Balsamic Sauce:
- • ½ cup Balsamic vinegar
- • ¼ cup honey
- • ¼ cup of water
- • 2 tablespoons olive oil
- • 2 tablespoons Worcestershire Sauce
- • 3 garlic cloves, grated
- • Pinch of red pepper flakes
- For the Roasted Broccoli:
- • 8 cups broccoli florets
- • ¼ cup fresh lemon juice
- • 3-4 tablespoons olive oil
- • 3 garlic cloves, grated
- • Pinch of crushed red pepper flakes or black pepper
- • Salt, to taste
Season the drumsticks with salt and black pepper on both sides.
Combine the honey balsamic sauce ingredients together in a bowl and whisk together.
Heat a cast-iron skillet over medium-high heat and add the oil.
Place the chicken in the skillet and cook for 5 minutes. Flip the chicken and cook for 5 minutes more on the other side. Remove from pan and set on a plate.
Reduce the heat under the pan to low.
Pour the sauce into the pan along with the rosemary sprig and place the chicken back inside.
Cook over medium-low heat about 25 minutes or until a meat thermometer that is inserted into the thickest part of a drumstick registers 165 °F. Flip the drumsticks over halfway through cooking and baste with the sauce. Remove the rosemary and discard it.
Place the cooked chicken on a serving plate and pour all of the glaze/sauce on top.
To make the Roasted Broccoli:
Preheat the oven to 425 °F, 220 °C.
Place the broccoli florets onto a baking tray and season lightly on both sides with salt. Combine the lemon, garlic, oil, and pepper and whisk together. Pour over the broccoli florets and toss to coat.
Bake on the center rack for 15 minutes. The broccoli florets should still be crisp yet tender.
Serve alongside the chicken with some white rice or toasted bread. Enjoy!
To make a larger batch in a Roasting Pan:
Place 14 drumsticks in a baking pan and season both sides with salt and pepper. Do not overcrowd the pan. Make sure that the baking pan is large so that the drumsticks lay flat in an even layer with some room between them. This will help the sauce thicken and turn into a glaze. The chicken will release its own juices while baking.
Make the honey balsamic glaze:
Double all of the ingredients on top and place in a saucepan. Whisk together and bring to a boil.
In a small bowl combine a heaping tablespoon of cornstarch with 2 tablespoons of water and whisk until smooth. Add this mixture to the saucepan and cook until thickened. Keep whisking while the sauce is cooking to keep it smooth. Remove from the heat and cool to room temperature.
Pour over the chicken drumsticks and toss to coat.
Bake at 425 °F for 45 minutes or until the internal temperature of the chicken reaches 165 °F and the sauce thickens. You may raise the oven temperature to 475 °F for the final 15 minutes or until the sauce thickens. The best thing about cooking with chicken drumsticks is that even if you cook them for long, they stay juicy.