Herb-Cream Chicken Drumsticks with Roasted Veggies & Rice
Prep time: 20 minutes
Cook time: 40 minutes
Servings: 2
Calories per serving: ~720 kcal
Ingredients
For the Chicken Drumsticks
4–5 chicken drumsticks
1 tbsp olive oil
1 tsp paprika
½ tsp garlic powder
½ tsp dried oregano
Salt & black pepper
For the Creamy Herb Sauce
1 garlic clove, minced
100 ml (⅓ cup + 1 tbsp) heavy cream or cooking cream
1 tbsp Dijon mustard (optional for tang)
1 tbsp chopped fresh parsley
Salt & pepper
For the Roasted Vegetables 🥔🥒
2 medium potatoes, peeled and cubed
½ zucchini, sliced into chunks
½ red bell pepper, sliced
1 tbsp olive oil
½ tsp dried herbs (thyme, oregano, or rosemary)
Salt & pepper
For the Rice 🍚
1 cup basmati or jasmine rice
2 cups water
Salt
👩🍳 Instructions
Cook the rice: Rinse rice well and boil in salted water for about 12–15 minutes until fluffy. Set aside.
Roast the vegetables: Preheat oven to 200°C (390°F). Toss potato cubes, zucchini, and red pepper with olive oil, herbs, salt, and pepper. Spread on a baking sheet and roast for 30–35 minutes, flipping halfway through.
Cook the chicken: Rub drumsticks with olive oil, paprika, garlic powder, oregano, salt, and pepper. Grill in a grill pan or bake at 200°C (390°F) for 30–35 minutes, turning occasionally until golden and cooked through.
Prepare the sauce: In a small pan, melt butter over medium heat. Add garlic and sauté for 1 minute. Stir in cream and mustard (if using), simmer 2–3 minutes. Add chopped parsley, salt, and pepper.
Assemble: Spread cooked rice in bowls. Top with roasted veggies and chicken drumsticks. Drizzle the creamy herb sauce generously over the chicken and vegetables.
💡 Tips & Variations
Use chicken thighs or boneless breasts if preferred.
Add lemon zest or chili flakes to the sauce for brightness or heat.
Sauce can be made dairy-free using coconut milk and vegan butter.