Honey Mustard Chicken Drumsticks with Maple Roasted Carrots

Name: Honey Mustard Chicken Drumsticks with Maple Roasted Carrots
Cook time: 35 min
Yield: 4 servings
Ingredients: 60 ml honey; 45 ml Dijon mustard; 15 ml apple cider vinegar; 4 g garlic powder; 6 g kosher salt; 2 g black pepper freshly ground; 2 g dried thyme; 680 g carrots peeled if desired, cut on the diagonal into 2 cm pieces; 15 ml olive oil; 20 ml maple syrup; 8 pieces chicken drumsticks patted dry; 15 ml olive oil; 15 ml water to thin the glaze if needed

Chicken drumsticks are coated in a honey-mustard glaze and roasted on a sheet pan with maple-thyme carrots. The glaze reduces into a sticky coating on the chicken while the carrots soften and brown at the edges. Serve hot with the pan juices spooned over the drumsticks.

By Julienne

Honey Mustard Chicken Drumsticks with Maple Roasted Carrots

Cook time: 35 minutes

Servings: 4

Ingredients

60 ml honey
45 ml Dijon mustard
15 ml apple cider vinegar
4 g garlic powder
6 g kosher salt
2 g black pepper freshly ground
2 g dried thyme
680 g carrots peeled if desired, cut on the diagonal into 2 cm pieces
15 ml olive oil
20 ml maple syrup
8 pieces chicken drumsticks patted dry
15 ml olive oil
15 ml water to thin the glaze if needed

Instructions

Heat the oven to 220 C. Line a large rimmed sheet pan with parchment paper. Oven fully preheated and sheet pan lined.
In a small bowl, whisk together the honey, Dijon mustard, apple cider vinegar, garlic powder, kosher salt, black pepper, and dried thyme. Measure out 30 ml of the glaze and keep it separate for the carrots; the remaining glaze will coat the chicken. Glaze is smooth and divided into a carrot portion and a chicken portion.
Toss the carrots with 15 ml of olive oil and all of the maple syrup. Add the reserved 30 ml of glaze and toss again until lightly coated. Carrots are evenly coated and glossy.
Toss the drumsticks with the remaining 15 ml of olive oil and the remaining honey-mustard glaze. Arrange the chicken skin-side up on the sheet pan and scatter the carrots around it in a single layer. Chicken is coated and arranged with space between pieces.
Roast for 25 minutes, then stir the carrots and turn the drumsticks. If the pan looks dry, add up to 15 ml water to loosen the glaze and keep the carrots from scorching. Chicken has begun to brown and carrots are softening at the edges.
Continue roasting for 10 to 15 minutes more, until the chicken skin is deeply browned and the thickest drumstick reaches 74 C at the bone. The carrots should be tender and caramelized at the edges. Chicken is cooked through and glazed; carrots are tender with browned edges.
Rest the pan for 5 minutes, then spoon the pan juices over the chicken and serve hot. Juices have settled and the glaze clings to the chicken.