Pat the drumsticks dry with paper towels. Sprinkle them generously with garlic powder, salt, and black pepper on all sides. Let them sit for at least 10 minutes before cooking to allow flavors to penetrate.

Preheat oven to 400 degrees Fahrenheit. Place seasoned drumsticks on a lined baking sheet and roast for 20 minutes until skin turns golden. Brush honey BBQ sauce on each drumstick, coating all sides evenly. Return to oven for another 10 to 12 minutes until glaze is sticky and caramelized.

While chicken roasts, warm the mashed potatoes gently in a saucepan over medium heat. Stir in the butter and season with salt and pepper to taste.

Steam broccoli florets and baby carrots together for 8 to 10 minutes until tender and bright. In a separate pan, warm sweet corn in a bit of water for 3 to 4 minutes.

Arrange mashed potatoes in the center of each plate. Place glazed drumsticks alongside, then add steamed broccoli, carrots, and warm corn. Drizzle with brown gravy and dust with fresh parsley for a restaurant-style finish.