Honey Mustard Baked Chicken Drumsticks

Golden, sticky, and incredibly easy baked chicken drumsticks coated in a 4-ingredient Honey Mustard sauce. No marinating required. Optional crispy smashed potatoes make this a complete one-tray dinner ready with just 11 minutes of prep.

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Prep Time 11

Cook Time 1

Total Time 1 11

Servings: 4 portions

Course: Dinner, Main Course

Cuisine: American

Calories: 577

Ingredients Equipment Method Notes

Ingredients

8 chicken drumsticks about 2 lb total, bone-in skin-on
2 tsp olive oil for drizzling over chicken before baking
2 tbsp Dijon mustard
1 tbsp wholegrain mustard or use additional Dijon
0.25 cup honey mild runny honey preferred
1 garlic clove minced
1 tsp cornstarch essential for a thick glossy sauce
salt and pepper pinch of each
4 potatoes optional, about 5 oz each, Red or Yukon Gold recommended
2 tbsp olive oil or melted butter for smashed potatoes
fresh thyme leaves or chopped parsley optional, for serving
steamed broccolini optional, for serving

Equipment

Large baking tray
Foil and parchment paper
Potato masher or fork
Microwave
Small mixing bowl

Method

Preheat your oven to 350 degrees F (180 degrees C).
If making smashed potatoes: microwave potatoes on high for 10 minutes or until cooked through. Place on one side of the foil-lined tray, smash to about 2/3 inch thickness, drizzle with olive oil or butter, and season with salt and pepper. Fold up foil edges between the potatoes and chicken sections to keep the sauces separated.
In a small bowl, whisk together the Dijon mustard, wholegrain mustard, honey, minced garlic, cornstarch, salt, and pepper until fully combined.
Line the baking tray with foil, then top with parchment paper. Place the drumsticks on the parchment paper.
Spoon the honey mustard sauce generously over each drumstick, then drizzle with olive oil.
Bake for 30 minutes. Remove from oven, turn drumsticks over, and spoon the collected pan juices back over the chicken.
Continue baking for 20 minutes. Turn drumsticks again and baste once more with pan juices.
Bake for a final 10 to 15 minutes until the sauce is deeply caramelized and the drumsticks are golden and sticky.
Remove from oven. Move drumsticks around in the syrupy pan sauce until every surface is fully coated. Rest for 5 minutes before serving.
Serve with crispy smashed potatoes and steamed broccolini. Garnish with fresh thyme or chopped parsley if desired.

Notes

Cornstarch in the sauce is not optional if you want a thick, glossy glaze. Bone-in skin-on chicken thighs can substitute drumsticks with the same cook time. If the sauce is too thin after baking, return the pan to the oven without the chicken for a few minutes. Leftovers keep 4 days refrigerated or 3 months frozen.