Easy Honey Garlic Baked Chicken Drumsticks with Sweet Potato Mash & Fresh Salad

Get ready to dazzle your taste buds with this incredibly flavorful and satisfying meal! Our  are perfectly glazed, tender, and juicy, complemented by creamy, naturally sweet potato mash and a crisp, refreshing garden salad. It’s a wholesome, simple, and utterly delicious plate that brings joy to any dinner table.

📜 Ingredients

6 halal chicken drumsticks, skin on or off

2 tablespoons olive oil, divided

4 cloves garlic, minced

1 tablespoon fresh ginger, grated

1/2 cup honey

1/4 cup halal soy sauce (or coconut aminos for gluten-free)

1 tablespoon apple cider vinegar

1/2 teaspoon red pepper flakes (optional, for a hint of heat)

Salt to taste

Freshly ground black pepper to taste

2 large sweet potatoes, peeled and cut into 1-inch cubes

1/4 cup halal milk or cream

2 tablespoons halal unsalted butter

Salt to taste

A pinch of ground cinnamon (optional)

4 cups mixed greens

1/2 English cucumber, sliced

1 cup cherry tomatoes, halved

1/4 red onion, thinly sliced

1 tablespoon olive oil (for dressing)

1 tablespoon fresh lemon juice (for dressing)

Salt and black pepper to taste

📝 Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
2. Pat the chicken drumsticks dry with paper towels. Season generously with salt and black pepper.
3. In a large bowl, whisk together 1 tablespoon of olive oil, minced garlic, grated ginger, honey, halal soy sauce, apple cider vinegar, and red pepper flakes (if using) to create the marinade and glaze.
4. Add the seasoned drumsticks to the bowl with the marinade, tossing to ensure each piece is well coated. Let them marinate for at least 15 minutes at room temperature, or up to 2 hours in the refrigerator for deeper flavor.
5. Arrange the marinated chicken drumsticks in a single layer on the prepared baking sheet. Reserve any leftover marinade from the bowl.
6. Bake for 20 minutes, then flip the drumsticks and brush with some of the reserved marinade. Continue baking for another 15-20 minutes, or until the chicken is cooked through (internal temperature reaches 165°F / 74°C) and the glaze is beautifully caramelized and sticky.
7. While the chicken bakes, place the cubed sweet potatoes in a medium pot and cover with cold water. Add a pinch of salt. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until very tender.
8. Drain the sweet potatoes thoroughly. Return them to the pot and mash them with a potato masher. Add the milk or cream, butter, salt, and optional cinnamon. Mash until smooth and creamy. Keep warm.
9. For the salad, combine mixed greens, cucumber, cherry tomatoes, and red onion in a large bowl. Drizzle with 1 tablespoon of olive oil and fresh lemon juice. Season with salt and black pepper, then toss gently to combine.
10. Serve the honey garlic baked chicken drumsticks immediately alongside a generous portion of creamy sweet potato mash and the fresh garden salad.

💡 Chef's Tips

• Make ahead for flavor: For an even more intense flavor, marinate the chicken drumsticks overnight in the refrigerator. This allows the honey garlic sauce to truly infuse into the chicken.
• Crispier skin: If you prefer crispier chicken skin, pat the drumsticks very dry before marinating and bake them on a wire rack placed over the baking sheet. This allows air to circulate around the chicken.