Honey Baked Chicken with Carrot Fries

Honey Baked Chicken with Carrot Fries

YIELD: Makes 6 servings


2 T - honey

2 T - Dijon mustard

1/2 tsp. - kosher salt

3/4 tsp. - curry powder

1/4 tsp. - black pepper

olive oil or spray

12 - chicken drumsticks, skin removed

1 lb. - carrots

2 tsp. - olive oil

1/2 tsp. - kosher salt


Preheat oven to 350°F, line a baking sheet with foil and spray or grease it with olive oil. Arrange drumsticks onto the pan.

In a medium bowl, whisk together the honey, Dijon mustard, salt, curry powder, and black pepper. Generously brush the honey mixture onto the chicken, making sure the entire drumstick is covered with the honey glaze. Save leftover for basting throughout baking.

Bake for 1 hour, basting half way through, until the chicken is browned and juices run clear, making sure the drumsticks were flipped around minute 40 for both sides to brown.

While the chicken is cooking, wash, peel and cut carrots into strips. Toss carrots with olive oil and salt in a large bowl.

Once the chicken is finished cooking, remove from oven and cover with foil.

Turn oven up to 450°F and bake carrots for 10 minutes, until the thickest slices are golden and the tops are crispy. Serve carrots with chicken drumsticks.