Chicken · 40 min
Balsamic Chicken Drumsticks with Garlic & Parsley Sautéed Carrots
- 40 min
- 2–6 servings
- 738 kcal / serving
Juicy chicken drumsticks with a garlic-ginger carrot sauté create a balanced weeknight meal. The tangy glaze coatings the chicken while the carrot side adds bright, savory contrast.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 6 mediumcarrots
- 1 ¼ lbchicken drumsticks
- 4 clovesgarlic
- 1 (1 inch) pieceginger root
- ½ small bunchItalian (flat-leaf) parsley
From the pantry: balsamic vinegar, black pepper, honey, salt, soy sauce, virgin coconut oil
Cookware
baking dish · chef's knife · cutting board · garlic press (optional) · grater (optional) · measuring spoons · oven mitts · salad spinner (optional) · stainless steel or cast iron skillet · stirring spoon · vegetable peeler · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- 6 mediumcarrots
- 4 clovesgarlic
- 1 (1 inch) pieceginger root
- ½ small bunchItalian (flat-leaf) parsley
Meat & seafood
- 1 ¼ lbchicken drumsticks
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| carrots | 6 medium | 12 medium | 18 medium |
| chicken drumsticks | 1 ¼ lb | 2 ½ lb | 3 ¾ lb |
| garlic | 4 cloves | 8 cloves | 12 cloves |
| ginger root | 1 (1 inch) piece | 2 (1 inch) pieces | 3 (1 inch) pieces |
| Italian (flat-leaf) parsley | ½ small bunch | 1 small bunch | 1 ½ small bunches |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Preheat the oven to 500°F.
- Mince half of the garlic and ginger and whisk them with vinegar, honey, soy sauce, and pepper in a medium bowl to make the marinade.
- Score the drumsticks, then toss them in the marinade until coated. Transfer to a small baking dish and reserve the remaining marinade.
- Bake the drumsticks for 10 minutes, then spoon the reserved marinade over them and continue baking until they are cooked through, about 20–25 minutes more.
- Wash, peel, and diagonally slice the carrots into ¼-inch thick pieces.
- Place a skillet over medium-high heat and brush it with oil.
- Add the remaining garlic and ginger to the skillet and cook briefly until fragrant, about 15–30 seconds.
- Add the carrots, season with salt and pepper, and cook, stirring often, until they are tender-crisp and lightly browned, 8–10 minutes; add a splash of water if the skillet looks dry.
- Wash, dry, and chop the parsley leaves; stir half into the carrots and set the rest aside for garnish.
- To serve, arrange the carrots on a plate, top with the chicken drumsticks, and sprinkle the remaining parsley over all.
Two tips
- Make ahead: you can marinate the chicken in the same bowl for up to 2 hours in the fridge.
- Leftovers: reheat the carrots and drumsticks in a skillet with a splash of water to warm through.
Nutrition per serving
- Calories
- 738 kcal
- Protein
- 55 g
- Carbs
- 53 g
- Fat
- 34 g
- Fiber
- 6 g
- Sodium
- 445 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.