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Blackberry Glazed Drumsticks with Couscous & Roasted Brussels Sprouts
- 40 min
- 2–6 servings
- 697 kcal / serving
A blackberry glaze coats crispy drumsticks while Brussels sprouts roast nearby and a light herb-flecked couscous rounds out the plate. It's a solid weeknight option with a tangy-sweet glaze and a simple, comforting mix of textures.
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Ingredients
- ½ (6 oz) pkgblackberries
- 1 lbBrussels sprouts
- ¾ lbchicken drumsticks
- 8 fl ozchicken or vegetable broth
- ½ small bunchItalian (flat-leaf) parsley
- ½ cupwhole wheat couscous
From the pantry: black pepper, brown sugar, butter, unsalted, Dijon mustard, extra virgin olive oil, salt, white wine vinegar
Cookware
baking sheet pan · chef's knife · colander · cutting board · measuring cups · measuring spoons · mixing bowls · oven mitts · small saucepan · stirring spoon · tongs
Directions
- Preheat the oven to 450°F and line a sheet pan if you like; scrub or wash the Brussels sprouts and parsley, then dry the greens and herbs.
- In a small saucepan, simmer the blackberries with water, white wine vinegar, and brown sugar, mashing occasionally until the mixture thickens and berries break down, about 5–8 minutes.
- Pat the drumsticks dry with paper towels, season them with salt and pepper, and place them on the sheet pan. Keep any loose glaze ready for later.
- Stir butter into the warm blackberry mixture until melted, then transfer half of this glaze to a small bowl and set aside.
- Coat the drumsticks all over with the remaining glaze, then slide the pan into the oven and roast, turning once, until the chicken is cooked through (30–35 minutes).
- Halve and trim the Brussels sprouts, then toss them with olive oil, salt, and pepper; scatter them on the sheet pan around the chicken and roast for about 15 minutes more until tender.
- While everything roasts, bring the broth to a boil in a small saucepan, remove from heat, stir in the couscous, cover, and let stand for 10 minutes.
- Cut the parsley leaves from the stems, mince, and mix half into the cooked couscous.
- When the couscous is fluffed, spoon it onto plates, top with Brussels sprouts and chicken, and drizzle with the reserved glaze. Finish with the remaining parsley.
- Serve immediately and enjoy the balanced flavors of tangy glaze, green herbs, and hearty couscous.
Two tips
- Prep the glaze ahead and refrigerate for up to a day for faster assembly later.
- If you have leftover glaze, drizzle it over a quick serving of roasted vegetables or spoon a little over reheated chicken for extra flavor.
Nutrition per serving
- Calories
- 697 kcal
- Protein
- 48 g
- Carbs
- 66 g
- Fat
- 30 g
- Fiber
- 17 g
- Sodium
- 290 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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One of 1,676 Mealime recipes in MealPot.
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Ingredient quantities, timing and nutrition are recorded from the original Mealime recipe ↗ (captured 2026-09-12). Photo: MealPot, an AI-rendered illustration of the finished dish. Description and directions written by MealPot.