Balsamic Chicken Drumsticks with Garlic & Parsley Sautéed Carrots

Directions

1. Preheat the oven to 500°F.
2. Mince half of the garlic and ginger and whisk them with vinegar, honey, soy sauce, and pepper in a medium bowl to make the marinade.
3. Score the drumsticks, then toss them in the marinade until coated. Transfer to a small baking dish and reserve the remaining marinade.
4. Bake the drumsticks for 10 minutes, then spoon the reserved marinade over them and continue baking until they are cooked through, about 20–25 minutes more.
5. Wash, peel, and diagonally slice the carrots into ¼-inch thick pieces.
6. Place a skillet over medium-high heat and brush it with oil.
7. Add the remaining garlic and ginger to the skillet and cook briefly until fragrant, about 15–30 seconds.
8. Add the carrots, season with salt and pepper, and cook, stirring often, until they are tender-crisp and lightly browned, 8–10 minutes; add a splash of water if the skillet looks dry.
9. Wash, dry, and chop the parsley leaves; stir half into the carrots and set the rest aside for garnish.
10. To serve, arrange the carrots on a plate, top with the chicken drumsticks, and sprinkle the remaining parsley over all.