Sticky Glazed Chicken Drumsticks with Crispy Potatoes and Pepper Onion Stir-Fry
These tender chicken drumsticks are coated in a sticky honey-garlic glaze that caramelizes beautifully in the oven. Served alongside crispy roasted potatoes and a vibrant pepper-onion stir-fry, this dish feels indulgent yet wholesome — a perfect weeknight dinner or meal-prep option.
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 3–4
Ingredients
For the Sticky Glazed Chicken:
6–8 chicken drumsticks (about 1 kg)
1½ tbsp olive oil
2 garlic cloves, minced
3 tbsp soy sauce (or tamari)
2 tbsp honey
1 tbsp balsamic vinegar (or apple cider vinegar)
1 tbsp tomato paste or ketchup
½ tsp smoked paprika
¼ tsp chili flakes
Salt & black pepper, to taste
For the Crispy Potatoes:
3 medium potatoes, cut into small cubes
1½ tbsp olive oil
½ tsp garlic powder
½ tsp dried oregano or thyme
Salt & pepper, to taste
For the Pepper & Onion Stir-Fry:
1 tbsp olive oil
1 red bell pepper, sliced
1 yellow or green bell pepper, sliced
1 small red onion, thinly sliced
1 tbsp balsamic vinegar
1 tsp honey or soy sauce
Salt & pepper, to taste
Fresh parsley for garnish
Instructions
1. Marinate the Chicken
In a bowl, whisk together olive oil, garlic, soy sauce, honey, vinegar, tomato paste, paprika, chili flakes, salt, and pepper.
Add drumsticks and toss well to coat.
Let marinate for 15–30 minutes (or up to overnight for deeper flavor).
2. Roast the Chicken
Preheat oven to 400°F (200°C).
Line a baking tray with parchment paper or foil.
Arrange chicken drumsticks in a single layer and brush with extra glaze.
Roast for 35–40 minutes, flipping halfway through.
In the last 5 minutes, brush with remaining glaze for extra stickiness.
3. Make the Crispy Potatoes
While chicken bakes, toss diced potatoes with olive oil, garlic powder, oregano, salt, and pepper.
Spread on a separate tray and roast at 400°F (200°C) for 25–30 minutes, flipping once, until crispy and golden brown.
4. Stir-Fry the Peppers & Onions
Heat olive oil in a skillet over medium heat.
Add sliced peppers and onions; sauté for 6–8 minutes until softened and slightly charred.
Add balsamic vinegar and honey (or soy sauce) to glaze lightly.
Season with salt and pepper, and toss until glossy.
5. Assemble & Serve
Plate the sticky glazed drumsticks with crispy potatoes on the side.
Add a generous serving of pepper-onion stir-fry.
Garnish with chopped parsley and a drizzle of any leftover glaze from the pan.
Notes & Tips
For extra crispiness, broil the chicken for the last 2–3 minutes.
You can swap drumsticks for chicken thighs or wings — just adjust cooking time.
Add a dollop of Greek yogurt or garlic aioli for a creamy touch.
For a lighter version, air fry the potatoes instead of roasting.
Frequently Asked Questions
Q: Can I meal prep this dish?
A: Yes! Store chicken, potatoes, and stir-fried veggies separately. Reheat in the oven or skillet for best texture.
Q: What side sauces go well with this?
A: Try tzatziki, lemon-garlic yogurt, or even a light tahini dressing.
Q: Can I make the glaze without honey?
A: Yes — use maple syrup or brown sugar as a natural substitute.
Nutritional Information
Calories: 520
Protein: 38g
Carbohydrates: 42g
Fat: 18g
Fiber: 5g
Sodium: 560mg