1

Set a rack in the middle of the oven and preheat it to 425 F (220 C).

2

While the oven heats, scrub the potatoes and cut each one into 8 even wedges, then pile them onto a large rimmed sheet pan.

3

Peel the carrots and cut them into 3-inch sticks about as thick as a finger, adding them to the pan.

4

Drizzle the vegetables with oil, sprinkle with half the paprika and salt, toss with your hands, and push them to the outer edges.

5

Pat the drumsticks dry with paper towels and set them in the center of the pan with space between each one.

6

Rub the drumsticks all over with the remaining oil, paprika, and salt plus the black pepper.

7

Once the oven reaches 425 F, roast for 22 minutes until the chicken skin turns golden and the potato undersides release from the pan.

8

While the pan roasts, mince the garlic on the cutting board.

9

Stir the honey, tamari, vinegar, and minced garlic together in a small bowl until the honey dissolves into a loose glaze.

10

Roughly chop the parsley leaves and tender stems, then set them aside for serving.

11

Pull out the pan, flip the potatoes and carrots with tongs, and turn each drumstick over.

12

Brush half the glaze all over the drumsticks, then roast 8 more minutes until the glaze bubbles and turns glossy.

13

Brush on the remaining glaze and roast 5 minutes until the drumsticks look sticky and lacquered and read 175 F near the bone.

14

Toss the potatoes and carrots through the syrupy pan juices so the wedges catch some of the glaze.

15

Scatter the chopped parsley over the pan and serve the drumsticks with the potatoes and carrots alongside.

Sheet Pan Honey Garlic Drumsticks with Tender Carrots & Potatoes

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