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.
For this step
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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.
For this step
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