Honey Mustard Chicken Drumsticks with Roasted Vegetables

This delightful recipe features tender chicken drumsticks marinated in a sweet and tangy honey mustard sauce, complemented by a colorful medley of roasted vegetables. The combination of flavors creates a comforting yet slightly creative dish that balances traditional cooking methods with a modern twist. It's perfect for a family dinner and meets various dietary needs.

Ingredients:

• 8 chicken drumsticks
• 1/4 cup honey
• 1/4 cup Dijon mustard
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups broccoli florets
• 1 cup baby carrots
• 1 red bell pepper, sliced
• 1 medium red onion, cut into wedges
• 1 tablespoon fresh thyme leaves

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a bowl, whisk together honey, Dijon mustard, olive oil, minced garlic, smoked paprika, salt, and black pepper to create the marinade.
3. Place the chicken drumsticks in a large zip-top bag or bowl, and pour the marinade over them. Seal or cover, then refrigerate for at least 30 minutes (or up to overnight for deeper flavor).
4. While the chicken is marinating, prepare the vegetables. In a large bowl, combine broccoli, baby carrots, red bell pepper, red onion, thyme, and a drizzle of olive oil. Toss to coat evenly.
5. Spread the vegetables on a large baking sheet lined with parchment paper.
6. After marinating, remove the chicken drumsticks from the marinade and place them on another baking sheet. Reserve the marinade.
7. Bake the chicken and vegetables in the preheated oven for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender and slightly caramelized, stirring the vegetables halfway through.
8. During the last 10 minutes of baking, brush the chicken with the reserved marinade for added flavor.
9. Once cooked, let the chicken rest for a few minutes before serving with the roasted vegetables.