Glazed Chicken Drumsticks with Toasted Orzo

Why I Love This Recipe

I love how this recipe layers texture and flavor—from the sticky glaze on the drumsticks to the toasty orzo that soaks up all the savory drippings. The searing and roasting technique locks in juiciness, while the orzo brings a warm, comforting base. Caramelized onions and fresh herbs on top add a slightly sweet, fresh finish that makes every bite taste complex and satisfying. It’s a dish I make when I want to impress, but still keep things easy and doable.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• chicken drumsticks

• olive oil

• salt

• black pepper

For the Glaze:

• soy sauce (or coconut aminos)

• brown sugar or honey

• garlic, minced

• fresh ginger, grated (optional)

• chicken broth

For the Toasted Orzo:

• orzo pasta

• olive oil

• chicken broth

For the Caramelized Onions:

• red onion, thinly sliced

• olive oil

• salt

Garnish:

• slivered almonds, toasted

• fresh mint leaves, chopped

Directions

1. I start by preheating the oven to 375°F (190°C). Then I pat the chicken drumsticks dry to help them brown better and season them with salt and pepper.

2. In a large oven-safe skillet, I heat olive oil over medium-high heat, then sear the drumsticks for about 4–5 minutes per side until they’re golden and crispy.

3. While the chicken sears, I whisk together the glaze: soy sauce, brown sugar or honey, garlic, ginger (if using), and chicken broth.

4. Once the chicken is seared, I pour the glaze over the drumsticks and transfer the skillet to the oven. I roast for 20–25 minutes, basting halfway through for maximum flavor.

5. While the chicken roasts, I caramelize the onions. In a small skillet, I heat olive oil over medium-low and cook the red onion with a pinch of salt for 8–10 minutes until soft and sweet.

6. After removing the chicken from the oven, I place it on a plate, loosely cover it with foil, and let it rest for 5–10 minutes so it stays juicy.

7. In the same skillet (with any leftover glaze or drippings), I toast the orzo in olive oil for 3–5 minutes over medium heat until golden.

8. I add the chicken broth, bring it to a simmer, cover, and cook on low for 10–12 minutes until the orzo is tender and the liquid is absorbed. I fluff it with a fork to finish.

9. I assemble the plates with a scoop of toasted orzo, a spoonful of caramelized onions, and the rested drumsticks on top. Finally, I garnish with toasted almonds and fresh mint.

Servings and Timing

This recipe serves 4 people.

• Prep time: 20 minutes

• Cook time: 40 minutes

• Total time: 60 minutes

Variations

• Spicy twist: I add red pepper flakes or a spoonful of chili paste to the glaze for a spicy-sweet combo.

• Lemon herb version: I swap the soy glaze for lemon juice, olive oil, and herbs for a Mediterranean-style take.

• Veggie-packed: I stir in spinach or peas during the last few minutes of cooking the orzo for extra greens.

• Rice instead of orzo: I’ve used jasmine rice or couscous when I don’t have orzo—both work great.

• No oven? I finish cooking the chicken on the stovetop, covered, until it reaches 165°F internally.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm the chicken and orzo in a skillet over low heat with a splash of broth or water to bring back moisture. I avoid microwaving the drumsticks, as it can make the skin soggy. The caramelized onions and garnishes reheat well or can be added fresh.

FAQs

Can I use chicken thighs or breasts instead of drumsticks?

Yes, I sometimes swap in boneless thighs or breasts. Just be sure to adjust the cooking time since they may cook faster.

What’s the benefit of searing the chicken first?

Searing creates a flavorful crust and helps render some fat. It also locks in juices before roasting, giving the chicken a deeper, richer taste.

Can I make the glaze ahead of time?

Definitely. I whisk the glaze a day ahead and store it in the fridge, so everything comes together faster at dinnertime.

What if I don’t have a cast iron or oven-safe skillet?

I sear the chicken in a regular skillet, then transfer it to a baking dish with the glaze to finish in the oven.

Is toasted orzo really necessary?

Yes—it adds a nutty flavor and better texture. Skipping the toasting step still works, but the extra depth it adds is worth the few extra minutes.

Conclusion

Glazed Chicken Drumsticks with Toasted Orzo is one of those meals I turn to when I want something warm, comforting, and full of flavor. From the juicy, sticky drumsticks to the golden orzo and sweet caramelized onions, every element brings something special to the table. It’s an easy but elegant meal that always feels like a treat.

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