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Creamy herb rice with glazed chicken drumsticks served on a plate

Creamy Herb Rice & Glazed Chicken Drumsticks

A comforting dish that combines creamy herb rice with sweet and savory glazed chicken drumsticks, perfect for weeknight dinners.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 6 pieces chicken drumsticks Choose fresh drumsticks without blemishes.
  • 2 tbsp olive oil
  • 1 tbsp honey
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt To taste
  • 1/2 tsp black pepper To taste
For the Creamy Herb Rice
  • 2 cups cooked long-grain rice Use pre-cooked for a quicker meal.
  • 1 cup broccoli florets, chopped
  • 1/2 cup sweet corn kernels
  • 1 cup fresh spinach, chopped
  • 1/2 cup shredded mozzarella cheese
  • 1/2 cup heavy cream Can substitute with Greek yogurt for a lighter version.
  • 1 tbsp butter
For the Salad
  • 1 cup shredded cabbage
  • 1 cup shredded carrots
  • 2 tbsp mayonnaise
  • 1 tbsp lemon juice
  • 1 tsp salt To taste
  • 1 tsp black pepper To taste

Method
 

Season the Chicken
  1. In a bowl, mix olive oil, honey, paprika, garlic powder, onion powder, salt, and pepper. Coat the drumsticks thoroughly. Marinate for 30 minutes.
Roast the Chicken
  1. Preheat your oven to 400°F (200°C). Place marinated drumsticks on a baking sheet and roast for 40-45 minutes, turning halfway through.
Prepare the Creamy Rice
  1. In a skillet, melt butter over medium heat. Add chopped broccoli, spinach, and corn. Sauté for 5-7 minutes until tender.
Make the Salad
  1. In a separate bowl, mix shredded cabbage and carrots with mayonnaise, lemon juice, salt, and pepper.
Assemble & Serve
  1. On plates, arrange the creamy herb rice, top with glazed chicken drumsticks, and serve slaw on the side.

Notes

For a deeper flavor, consider brining the chicken drumsticks before marinating. Use pre-cooked rice for a quick meal.