Glazed Chicken Drumsticks with Roasted Sweet Potatoes
Sweet glazed chicken drumsticks with sweet potatoes is a delicious dish that comes together in one pan, with minimal prep work. The chicken and potatoes are cooked in a sweet and tangy date syrup marinade made from soy sauce, date syrup, dijon mustard and olive oil. It’s a simple dish to make with so much depth of flavor.
I prepared this using bone-in chicken drumsticks, sweet potatoes and onions, and added in dried apricots throughout. I love serving it over my Mushroom Rice Pilaf for a flavor-packed dinner.
A Cozy One-Pan Dinner
The beauty of this recipe is that the oven does all of the work, and it comes together in one pan with minimal clean up. I used my favorite braiser pan for this dish that I’m absolutely obsessed with. I love to use it for most of my meat and chicken recipes since it’s the perfect oven-to-table pan.
This recipe is the kind of meal that feels elevated without a ton of kitchen work. The marinade thickens up beautifully in the oven, creating the perfect glaze for the chicken and caramelized sweet potatoes.
Ingredients you’ll need for glazed chicken drumsticks:
- Bone-in chicken thighs or drumsticks: You can use anywhere from 8-10 drumsticks, or 6-8 bone-in thighs for this recipe
- Sweet potatoes & onion: I love the added sweetness these veggies add to this dish
- Olive oil
- Spices– salt, pepper, paprika and garlic
- Sweeet marinade: a homemade sauce made from date syrup, low-sodium soy sauce, olive oil, dijon mustard, and the spice blend
- Dried apricots: they add a sweet flavor to enjoy with the chicken, but are optional
How to Make It
Step 1: Prep the marinade
Preheat your oven to 400°F. Prepare the marinade in a bowl by whisking together all of the sauce ingredients together
Step 2: Slice the veggies
Peel the sweet potatoes and cut them in half, then cut each half into 6 wedges. Slice the onions into thick strips. Add the veggies to your pan and toss with 1/3 of the marinade
Step 3: Glaze the Chicken
Add the chicken pieces on top of the veggies and season them lightly with salt & pepper. Pour the remaining marinade over the top of the chicken
Step 4: Roast to Perfection
Cover the pan and bake for 1 hour. Remove the pan from the oven and remove the lid. Spoon some of the sauce over each chicken piece. Continue baking uncovered for another 20 minutes. I like to set it under the broiler for 3 minutes at the end.
Step 5: Garnish and Serve
You can garnish the dish with fresh herbs like rosemary or thyme when serving, for a pop of color
This recipe is:
• Sweet & savory
• Family-friendly, yet impressive enough for guests
• A one-pan easy dish with minimal cleanup
The combination of juicy chicken and caramelized sweet potatoes makes this dish feel both indulgent yet wholesome. You guys are going to love it!
Make it a meal and serve it with:
Mushroom Rice Pilaf
Za’atar Roasted Cauliflower
Herb Rice and Chickpeas
Chicken and Sweet Potatoes
Ingredients
- 8-10 chicken drumsticks, or 6-8 bone-in chicken thighs
- 2 yellow onions sliced
- 3 sweet potatoes peeled
- 1/3 cup olive oil
- 1/4 cup low-sodium soy sauce
- 1/4 cup date syrup, or substitute honey
- 2 tbsp dijon mustard
- 1 tbsp paprika
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- Optional: 1/2 cup dry apricots
Directions
- Preheat the oven to 400 F
- Prepare the marinade by whisking together the olive oil, soy sauce, date syrup, dijon mustard and spices. Set aside
- Slice the sweet potatoes in half then cut into thick wedges. Slice the onions in half then into thick strips. Add the veggies to a large oven-safe dish or braiser pan.
- Pour about 1/3 of the marinade over the veggies and toss together.
- Season the chicken with a pinch of salt and pepper, then layer the pieces on top of the veggies. Pour the remaining marinade over the top to coat the chicken, using your hands to coat them evenly. Scatter the apricots around the chicken, if adding them.
- Cover the pan with a lid and bake covered for 1 hour. Remove the cover after an hour and spoon some of the sauce onto the chicken pieces. Finish cooking uncovered for another 20 minutes. I like to set the pan under the broiler at the end for 3 minutes to brown the tops.
Sooo good! I have a tiny oven so I roasted the veggies in the oven and grilled the chicken on the stove (although I do love a one sheet pan recipe!) and made some rice. Very delicious and filling.