Baked Chicken Drumsticks And Rice

Cooked chicken legs on white plate with rice and greens.

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5 from 1 vote

Baked Chicken Drumsticks And Rice are an easy family meal. Quick prep, one pan, juicy chicken and fluffy rice.

Prep Time10

Cook Time1

Total Time1 10

Course: Dinner

Cuisine: Western

Keyword: baked chicken drumsticks and rice, baked chicken drumsticks with rice

Servings:

Calories: 704kcal

Author: Adrianne

Ingredients

Chicken

½ cup/125ml honey Note 1
⅓ cup/80 ml soy sauce Note 2
¼ cup/60 ml sweet chilli sauce Note 3
2 tablespoons Worcestershire sauce
1 tablespoon sesame oil
1 tablespoon garlic minced
1 tablespoon ginger minced
½ teaspoon black pepper
½ teaspoon salt
6 chicken drumsticks

Rice

1 ½ cups basmati rice Note 4
2 cups/500 ml chicken stock
½ cup/125 ml water
1 medium onion peeled and diced

Instructions

Preheat the oven: preheat the oven to 180°C / 350-375°F / Gas Mark 4-5.
Marinade: add the honey, soy sauce, sweet chilli sauce, Worcestershire sauce, sesame oil, garlic, ginger, salt and pepper to a large glass jug and whisk to combine. Then pour some (¼ cup) into a small bowl and set aside.
Marinate: place the chicken drumsticks into a large mixing bowl. Pour the marinade over the top and use a pair of tongs to toss and coat. Option to cover and marinate in the fridge (30 minutes up to overnight).
Rice: spray a large casserole dish with cooking oil. Then sprinkle the onion across the base followed by the rice. Next place the chicken stock and water (in heatproof jugs) into the microwave and heat on high for 3 minutes). Once done pour both of these into the casserole dish.
Combine: next use the tongs to transfer each of the marinated chicken drumsticks into the dish and nestle them amongst the rice. Cover with aluminum foil and place the dish on the middle shelf of the oven. Let cook for 30 minutes.
Baste: when the initial 30 minutes of cook time is up, use oven mitts to remove the baking dish and set it on a heatproof surface. Discard the foil and then use a basting brush to coat each drumstick with the reserved marinade. Then use the oven mitts to return the baking dish to the oven for a further 30 minutes.
To serve: once the final 30 minutes of cook time is up, use oven mitts to remove the baking dish and set it on a heatproof surface. Use the tongs to take each cooked drumstick out (place on a clean, dry chopping board) and then use a wooden spoon to fluff the rice. Return the cooked chicken to the rice and then garnish with green onions and slices of red chilli.

Video

Notes

Note 1 - Honey: After measuring this I use a spoon to help tip it into the measuring jug. Otherwise it sticks and you get less honey, or have to sit there for ages whilst it pours into the jug.
Note 2 - Soy sauce: this is regular not dark soy. We sill get a lot of colour on the chicken using it. Using dark soy would make the chicken too dark and add more salt.
Note 3 - Sweet chilli sauce: this adds flavor but is sweet. So it is not 'hot' or 'spicy'. Regardless you can omit if you want more basic 'honey soy chicken'. You don't have to substitute anything in its place in this case.
Note 4 - Basmati rice: no need to rinse the rice. You simply add it to the casserole dish. You can use another type of long grain rice or brown rice basmati rice in its place.
Serving size: you will easily get 4 dinner size portions out of the recipe. We do however, use 6 chicken legs. You might find that you want to serve 2 of the smaller ones in one meal. Hence why I have indicated it serves 4 and not 6.
Music credit: the music used in the video is by AudioCoffee (Awakening) https://www.audiocoffee.net/

Nutrition