Ingredients
Method
Instructions
- Peel and chop the potatoes into 1-inch chunks. Place them in a pot of cold salted water, bring to a boil, and cook for about 15 minutes until fork-tender.
- Pat the drumsticks dry and season with salt, pepper, and paprika. Heat olive oil in a large skillet over medium-high heat. Sear the drumsticks for 3 to 4 minutes per side until golden-brown.
- Push the seared chicken to the sides of the skillet and add the butter to the center. Once melted, add the minced garlic and toast for 30 seconds. Drizzle in the honey and stir to combine into a glossy glaze.
- Reduce heat to medium and cook the chicken for another 10 to 12 minutes, turning occasionally and spooning the glaze over the drumsticks as they cook.
- In a separate skillet, add the baby carrots with butter, salt, and pepper. Cook for 5 minutes until caramelized. Add the corn and peas mix and cook for 3 more minutes until warm and tender.
- Drain the cooked potatoes and return to the pot. Add butter, salt, and pepper. Mash to your preferred texture and adjust seasoning to taste.
- Divide mashed potatoes among plates, top with glazed chicken and pan juices, and arrange roasted vegetables on the side. Garnish generously with fresh chopped parsley.
Nutrition
Notes
Drumsticks stay moist and forgiving during cooking, making them perfect for home cooks. For extra sauce, spoon the pan juices over everything when plating. Leftovers keep well in the refrigerator for up to 3 days.