By Eric Kim
Updated Oct. 11, 2023
- Total Time
- 1 hour
- Prep Time
- 10 minutes
- Cook Time
- 50 minutes
- Rating
- 4(545)
- Notes
- Read community notes
The oven does most of the work in this surprisingly hands-off chicken feast. Floral ground ginger lends a deeper, mellower heat than fresh and pairs well with honey, which reduces with the schmaltzy pan juices to create a sticky glaze. The oil in the marinade helps the chicken and vegetables start browning, while the butter finishes the pan sauce. A shower of raw scallions, thrown on right at the end, perfumes and enlivens the savory-sweet drumsticks and burnished vegetables, which taste just right alongside cooked white rice, noodles or bread.
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Ingredients
Yield:4 servings
- 2tablespoons olive oil
- 2tablespoons apple cider vinegar
- 1tablespoon soy sauce
- 2teaspoons ground ginger
- 1½teaspoons onion powder
- 6tablespoons honey, preferably clover
- Coarse kosher salt and black pepper
- 8skin-on chicken drumsticks (about 2½ pounds)
- 1pound root vegetables (any mix of carrots, parsnips and potatoes), cut into 1½-inch pieces
- 4tablespoons unsalted butter, cut into pieces
- 2large scallions, thinly sliced crosswise
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
511 calories; 28 grams fat; 11 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 3 grams polyunsaturated fat; 45 grams carbohydrates; 6 grams dietary fiber; 26 grams sugars; 22 grams protein; 1108 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
Step
1
In a large bowl, stir together the olive oil, vinegar, soy sauce, ground ginger, onion powder, 4 tablespoons honey, 2 teaspoons salt and 1 teaspoon pepper. Add the chicken and turn to coat. If you have the time, cover and refrigerate for 1 to 24 hours.
Step
2
Heat the oven to 425 degrees.
Step
3
Pour the chicken and all of its marinade into a 13-by-9-inch baking pan (preferably metal). Add the root vegetables and toss to coat in the marinade, then spread the chicken and vegetables in a snug but single layer. Roast for 30 minutes.
Step
4
Remove the pan from the oven and turn up the heat to 450 degrees. Turn the chicken and vegetables in the pan juices, then drizzle all over with the remaining 2 tablespoons honey and top with the butter. Continue roasting until the pan sauce is sticky and the chicken and vegetables are browned, 10 to 15 minutes.
Step
5
To serve, tilt the pan to collect the sauce in one corner, then spoon it over the chicken and vegetables to make them glossy. Scatter over the scallions and serve directly from the pan.
Ratings
4
out of 5
545
user ratings
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Cooking Notes
Richard
Can this be made with chicken thighs, instead of drumsticks?
John Golden
What about thighs or whole leg to use instead of just drum stick
Janet
Very hard to clean pan, recommend using foil.
Teach for Justice
I made this pretty much as written. I had more drumsticks than were called for so I estimated increasing the marinade amounts. It was delicious! I used potatoes and carrots for root vegetables. I'm sure thighs would work well too. I'll make this again for sure!
Janet
Just made with chicken thighs, delicious, substitute white wine vinegar and diced onion, as did not have a.c. vinegar or onion flakes.
Deb From Tucson
Can it be made with boneless skinless breasts?
Grant Bushby
I served the chicken and vegetables on a bed of couscous and it was superb! Don't skip the scallions - they really take the dish to the next level
Su
This was really easy and good. I had a knob of fresh ginger leftover from another meal, so I grated that into the marinade instead of powdered ginger. I used carrot, potato and white turnip as my root vegetables and also added some fresh cilantro at the end along with the scallion, and served with couscous. This is definitely going into my regular rotation. The fresh herbs at the end really makes this dish pop!
Margaret
Have made this twice in the last month as the first time it was a huge hit & requested to be made again by my teenage daughter. Love the simplicity of ingredients & the depth of flavor they produce. I added more chicken thighs & doubled the sauce to ensure there were leftovers for lunches in the days following. Could easily be made with chicken thighs.
Kathy
Try throwing som radish in there. It is delicious.
Linda
So good. So easy. Fussy hubs loved it. Re: cleanup, I lined quarter sheet pan w/foil AND parchment.worked perfectly. I’ve made it twice, as written, using carrots & yukon golds for the veg. I might add some gochujang to the marinade next time, cuz I think the spice might be nice. But, really, delish just as is.
P
Everybody loved this!
Pam Hillebrecht
Preposterously easy and delicious. Marinated for a whole day.I didn't have the scallions on hand, and subbed dried minced onion for the powder.Don't forget to top with the butter or skip the last step of spooning the pan juices over everything.
Justine C
Love this recipe! Super yummy. Made it for my family recently and it was a hit with them too! I also made one version that uses fresh garlic instead of the ginger. It turned out great.
David
Good, sweet. Stuck to baking sheet, even with foil, and foil was difficult to remove. Used parsnip, carrots, potatoes, daikon radish. Make again.
Laurel Nelson
I have a family of "white meat only" eaters so I used chicken breasts. Added touch of siracha to the sauce during prep for just a bit of heat and added sesame seeds at the last 10-15 minutes and served with sticky rice. My chosen root veggies were carrots, yams, and parsnipsYum!
William
Just meh, nothing really objectionable. Not very flavorful and a little too sweet. I can see children liking this dish. Placed parchment in the pan and glad I did.
Mo
This was delicious. I made it in my Le Creuset and cleanup was easy. I didn’t marinate and I wish I did. I just chopped up a huge sweet potato and the kids loved it. Would make again. Very easy dish.
robert
I used the sauce as measured with less drumsticks and it turned out watery. Also was not as flavorful as I was hoping.
Mari
This was delicious! I made it as called for but with 1.50 lbs of chicken and no MSG. I'd want to try again with boneless chicken thighs and serve with some white rice as well as the root veggies (used carrots and gold potatoes). I used foil and the foil burnt onto my metal pan so I wouldn't suggest the foil. It was a mess to clean up for sure, but delicious!
Allison R
This recipe was delicious and there were no leftovers! Not too sweet and it was oh so sticky in the best way. I used carrots, parsnips, and red potatoes as the vegetables. Double lining the pan with foil *and* parchment was a pro-tip and made clean up an absolute breeze. My husband asked me to put this recipe in our regular rotation and I think it’ll be there for a while!
susan
This was absolutely delicious! The next time I might add prunes or apricots, it would remind me of a baked chicken dish my grandmother used to make. It has that sweetness to it.
Lowcountry Cook
I used maple syrup instead of honey. Put the chicken drumsticks in a plastic bag with the marinade for a few hours. I roasted the chicken legs in my air fryer at 375 from 20 mins, turning half way through. I did not make the roasted vegetables, just the chicken legs. Will definitely make them again.
EclecticSage
Awesome, quick dish. Very attractive and colorful. Used red potatoes and carrots for root veges. Next time, although not root, I might toss some Brussels sprouts in the mix -- the tart with the sweet could be interesting, plus adding color and a green. Would cover this lightly with a slight foil tent in future to quell the spattering.
Dungeness
Too sweet for me! And I have quite a developed sweet tooth.
CJ
This! Is so good. And so easy !I used carrots and potatoes. Didn't have green onions but will add them next time and oh there will be a next time!
Emma
Serve the extra pan drippings on the side, they would be delicious served over side rice, potatoes, and grains. I found some beautiful carrots and pink turnips for the veggies and was amazed by the colors of this dish. I also used my own honey and homemade ACV. What a yummy and cozy winter dish!
Bellaverdi
Uh huh. On the repeat list. Pretty much kept to the recipe. By preference, used bone-in thighs. From other suggestions, I double lined the pan with foil and parchment, which made for easy cleanup.
Megan
Made with 1lb chicken legs because that's all I had. Kept marinade ingredients the same except used 1tsp salt instead of 2. Once I added the chicken and marinade to the veggies (carrots and sweet potatoes) I added another 1/4tsp salt. After 40 minutes chicken was done but the veggies werent; took the chicken out and put veggies back in for 15 mins on 400. Very easy and good.
Pam Hillebrecht
Preposterously easy and delicious. Marinated for a whole day.I didn't have the scallions on hand, and subbed dried minced onion for the powder.Don't forget to top with the butter or skip the last step of spooning the pan juices over everything.
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