Glazed Chicken Drumsticks: With Warm Carrot Salad
- 15m Prep Time
- 45m Cook Time
- 1h Ready In
Glazed chicken drumsticks are roasted with a sweet-tangy-citrus sauce and served over a warm carrot salad with chickpeas, feta, and mint. This one-skillet meal is savory, satisfying, and full of flavor.
Ingredients
- 59.1 ml extra-virgin olive oil
- 44.4 ml freshly squeezed orange juice
- 44.4 ml honey
- 44.4 ml Dijon mustard
- 29.6 ml apple cider vinegar
- 3.7 ml ground coriander
- 3.7 ml ground cumin
- Kosher salt
- freshly ground black pepper
- red pepper flakes
- 4 chicken drumsticks trimmed
- 1 large shallot thinly sliced
- 454 g carrots shredded
- 1 can chickpeas drained and rinsed
- 2 garlic minced
- 59.1 ml dry white wine
- 237 ml crumbled feta cheese
- 29.6 ml fresh mint chopped
Nutrition (per serving, estimated)
Estimated based off 13 of 18 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 403 mg
- Iron: 4.1 mg
- Magnesium: 88.7 mg
- Phosphorus: 549 mg
- Potassium: 1131 mg
- Zinc: 5.19 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 59.1 ml extra-virgin olive oil
- 44.4 ml freshly squeezed orange juice
- 44.4 ml honey
- 44.4 ml Dijon mustard
- 29.6 ml apple cider vinegar
- 3.7 ml ground coriander
- 3.7 ml ground cumin
- Kosher salt
- freshly ground black pepper
- red pepper flakes
- 59.1 ml dry white wine
- 237 ml crumbled feta cheese
Prepare
- Trim 4 chicken drumsticks
- 1 large shallot, thinly sliced
- Shred 454 g carrots
- 1 can chickpeas, drained and rinsed
- Mince 2 garlic
- Chop 29.6 ml fresh mint
Let's Cook
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Step 1.
In a small bowl, whisk together 2 tablespoons of the olive oil, orange juice, honey, Dijon mustard, apple cider vinegar, ground coriander, and ground cumin. Season to taste with salt, pepper, and a pinch of red pepper flakes. Divide the dressing into three equal portions and set aside.
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Step 2.
Preheat the oven to 400°F.
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Step 3.
Place the chicken drumsticks in a bowl or dish, add one-third of the dressing, and toss to coat. Let marinate at room temperature for 30 minutes. Remove the chicken from the marinade and discard the used marinade.
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Step 4.
Heat 1 tablespoon of olive oil in a 10-inch oven-safe skillet over medium heat. Add the chicken drumsticks and cook until browned on all sides, about 5 to 7 minutes, flipping halfway through. Transfer the chicken to a plate and drain off any fat from the skillet.
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Step 5.
Heat the remaining 1 tablespoon olive oil in the same skillet over medium heat. Add the sliced shallot and cook until softened, about 5 minutes. Stir in the shredded carrots, drained chickpeas, and minced garlic; cook for 2 minutes. Pour in the dry white wine and scrape up any browned bits from the bottom of the skillet.
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Step 6.
Return the chicken drumsticks to the skillet, nestling them on top of the carrot mixture. Transfer the skillet to the preheated oven and roast until the chicken reaches an internal temperature of 165°F or the meat is white throughout, 25 to 35 minutes. Every 5 to 10 minutes during roasting, baste the drumsticks with another one-third of the dressing.
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Step 7.
Carefully remove the skillet from the oven and transfer the chicken to a plate. Toss the warm carrot mixture in the skillet with the crumbled feta cheese, chopped fresh mint, and the remaining one-third dressing to taste. Serve the chicken alongside the warm carrot salad.