Ingredients — what you'll need
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- 80 gram Honey
- 8 piece Chicken Drumsticks with Skin (Bone-In)
- 1 piece Hokkaido Squash
- 3 clove Garlic
- 2 piece Yellow Onion
- 10 gram Unsalted Butter
- 5 gram Sage
- 10 gram Black Pepper
- 60 gram Sunflower Oil
- 10 gram Salt
- 200 milliliter Water
Step-by-step method
At a glance
You're marinating honey-glazed chicken drumsticks overnight for maximum flavor, then baking them while you prepare a simple pumpkin ragout on the stovetop. The whole dish comes together smoothly with just a few hands-on cooking moments, making it a surprisingly quick weeknight dinner with impressive results.
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Marinade
Melt the honey until it's as runny as possible. Mix it with a little oil (about 6 tablespoons of oil to 2 tablespoons of honey), then season with salt, pepper and garlic. Coat the chicken drumsticks in this marinade. Ideally, let them rest in the fridge overnight.
Ingredients
- 80 gram Honey
- 60 gram Sunflower Oil
- 5 gram Salt
- 5 gram Black Pepper
- 3 clove Garlic
- 8 piece Chicken Drumsticks with Skin (Bone-In)
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Bake
Place the drumsticks in a covered roasting dish and bake in an oven preheated to 160°C for about 40 minutes. Since drumsticks vary in size, the cooking time may differ slightly.
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Ragout
Wash and dry the Hokkaido pumpkin. Cut it in half and scoop out the seeds with a spoon. Trim off the stem and cut the flesh into cubes about 5 x 5 cm. Cut the onion into larger cubes.
Ingredients
- 1 piece Hokkaido Squash
- 2 piece Yellow Onion