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–+ servings

Sticky Chicken Drumsticks Board

Juicy glazed chicken drumsticks with crispy roasted potatoes and fresh vegetables arranged on a beautiful serving board. The honey-BBQ glaze caramelizes beautifully in the oven, creating sticky, glossy, irresistible chicken that's ready in under 45 minutes.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 520
Ingredients Method Nutrition Notes

Ingredients
  

For the Chicken and Potatoes
  • 8 chicken drumsticks
  • 5 large potatoes cut into wedges
  • 2 tbsp olive oil
  • 1 tsp paprika
  • 1 tsp garlic powder
  • Salt and black pepper to taste
For the Glaze
  • 3 tbsp BBQ sauce
  • 1 tbsp honey
For the Fresh Board
  • 2 cups lettuce shredded
  • 1 cucumber chopped
  • 1 cup cherry tomatoes halved
  • 1 red onion sliced
  • Fresh parsley chopped
  • Spicy chili sauce for serving

Method
 

Instructions
  1. Pat the drumsticks dry with paper towels. Toss them with 1 tbsp olive oil, paprika, garlic powder, salt, and pepper. On a separate sheet, toss the potato wedges with the remaining 1 tbsp olive oil, salt, and pepper. Arrange both on a large baking sheet with space between pieces.
  2. While the chicken and potatoes roast at 425F for the first 15 minutes, whisk together the BBQ sauce and honey in a small bowl until smooth and combined.
  3. After 15 minutes, remove the pan and brush the glaze generously over the chicken drumsticks. Return to the oven for another 12-15 minutes until cooked through (165F internal temperature). Finish by sprinkling fresh parsley over the hot chicken.
  4. Arrange the shredded lettuce on a large wooden board or platter. Scatter the cucumber, cherry tomatoes, and red onion across the surface, leaving room for the hot chicken and potatoes.
  5. Arrange the hot chicken and potato wedges on top of the fresh vegetable board. Serve the spicy chili sauce in a small bowl on the side for dipping.

Nutrition

Calories: 520kcalCarbohydrates: 52gProtein: 38gFat: 18gSodium: 480mgFiber: 6gSugar: 8g

Notes

For extra crispiness on the potatoes, arrange them in a single layer and don't crowd the pan. Pat the chicken dry before seasoning to ensure better browning. You can prepare the fresh vegetables several hours ahead, cover them, and refrigerate until serving time.

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