These golden-brown chicken drumsticks are marinated to perfection, served with flavor-packed seasoned rice and sweet, buttery corn in a light gravy. This oneβs a weeknight winner.
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For the Drumsticks:
6 chicken drumsticks
1 tbsp olive oil
1 tsp garlic powder
1 tsp paprika
1/2 tsp onion powder
1/2 tsp dried thyme or oregano
Salt & black pepper to taste
Fresh parsley, chopped (optional)
1/4 cup chicken broth or water (for baking)
For the Rice:
1 cup long-grain rice
2 cups chicken broth
1/4 cup finely chopped onion
1 tbsp butter
1/4 tsp turmeric or curry powder (optional)
Salt to taste
For the Corn:
1 cup canned or frozen corn (drained/thawed)
1 tbsp butter
Pinch of salt and black pepper
Optional: splash of cream for richness
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Marinate & Bake Chicken
Preheat oven to 400Β°F (200Β°C). In a bowl, toss drumsticks with olive oil and all spices. Place in a baking dish, add broth to the bottom, cover with foil. Bake for 25 mins, uncover, then bake another 15β20 mins until skin is golden and juices run clear.
Cook the Rice
In a pot, melt butter, then sautΓ© onions until soft. Stir in rice and toast 1β2 mins. Add broth and turmeric, bring to a boil, cover and simmer for 15β18 mins until fluffy. Fluff with a fork.
Prepare the Corn
Heat corn with butter in a small pan over medium heat. Season with salt and pepper. Optional: add a splash of cream for that luscious finish.
Plate It Up
Scoop rice and corn onto your plate, top with the baked drumsticks and drizzle a bit of that pan gravy over the chicken. Garnish with parsley if you’re feelinβ fancy.
Prep Time: 15 mins
Cooking Time: 40 mins
Total Time: 55 mins
Kcal: ~650 kcal
Servings: 2