Glazed Chicken Drumsticks with Toasted Orzo
Sticky, savory chicken drumsticks paired with nutty toasted orzo and caramelized onions—this flavorful dish is a satisfying and easy weeknight dinner.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 60 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Oven + Stovetop
- Cuisine: Asian
Ingredients
For the Chicken:
4–6 chicken drumsticks
2 tablespoons olive oil (plus more if needed)
½ teaspoon salt
¼ teaspoon black pepper
For the Glaze:
¼ cup soy sauce (or coconut aminos for gluten-free)
2 tablespoons brown sugar (packed) or honey
1 tablespoon minced garlic (about 3 cloves)
½ teaspoon grated fresh ginger (optional but recommended)
¼ cup chicken broth
For the Toasted Orzo:
1 cup orzo pasta
1 tablespoon olive oil
2 cups chicken broth
For the Caramelized Onions:
1 large red onion, thinly sliced
1 tablespoon olive oil
Pinch of salt
Garnish:
2 tablespoons slivered almonds, lightly toasted
Fresh mint leaves, chopped
Instructions
Prep & Sear Chicken: Preheat oven to 375°F (190°C). Pat chicken dry and season with salt and pepper. Heat 2 tablespoons olive oil in an oven-safe skillet over medium-high heat. Sear drumsticks for 4–5 minutes per side until golden brown.
Make the Glaze: While chicken sears, mix soy sauce, brown sugar (or honey), garlic, ginger, and chicken broth in a small bowl.
Glaze & Roast: Pour glaze over the chicken in the skillet. Transfer to oven and roast for 20–25 minutes, or until internal temperature reaches 165°F (74°C). Baste halfway through with pan juices.
Caramelize Onions: While chicken roasts, heat 1 tablespoon olive oil in a small pan. Cook sliced onions with a pinch of salt over medium-low heat for 8–10 minutes until soft and lightly caramelized.
Rest Chicken: Remove chicken from oven, transfer to a plate, tent with foil, and rest for 5–10 minutes.
Toast the Orzo: Return the skillet to stovetop (with glaze remnants). Add 1 tablespoon olive oil and orzo. Stir constantly for 3–5 minutes until golden and toasted.
Cook the Orzo: Add 2 cups chicken broth. Simmer, then reduce heat to low, cover, and cook 10–12 minutes until liquid is absorbed. Fluff with fork.
Assemble & Serve: Spoon orzo onto plates. Top with caramelized onions and glazed chicken. Garnish with toasted almonds and fresh mint.
Notes
Resting the chicken after roasting is essential to keep it juicy and tender.
Use a cast iron skillet for best browning and oven-to-stovetop versatility.
Toasting orzo adds a nutty flavor and prevents gumminess.
