Baked Chicken Drumsticks with Garlic and Paprika, Roasted Cauliflower, and Rice Pilaf

Golden chicken drumsticks get their flavor from garlic, paprika, and black pepper, while cauliflower roasts alongside until the edges turn nutty and caramelized. A simple rice pilaf cooked with onion and herbs rounds out the plate. Everything bakes together with minimal fuss, and the whole meal comes together in about an hour.

By TasteBuds

Recipe details

Yield
4 people
Prep time
20 minutes
Cook time
45 minutes
Total time
1 hour

Ingredients

  • 8 drumsticks (about 2 lb) chicken drumsticks
  • 6 cloves garlic
  • 2 tsp smoked paprika
  • 1 tsp black pepper, freshly ground
  • 3 tbsp olive oil (divided)
  • 1 medium head (about 1½ lb) cauliflower
  • 1½ cups long-grain white rice
  • 1 medium yellow onion
  • 2¼ cups low-sodium chicken broth (or water)
  • 1 tsp dried thyme
  • ½ tsp dried oregano
  • ¼ cup fresh parsley, chopped (optional, for garnish)

Instructions

  1. Pat 8 drumsticks (about 2 lb / 900 g) chicken drumsticks dry with paper towels.
  2. Mince 6 cloves garlic finely, using a press or fine grater.
  3. In a small bowl, combine the 6 cloves garlic, minced, 2 tsp (10 ml) smoked paprika, 1 tsp (5 ml) black pepper, freshly ground, and 1 tbsp (15 ml) olive oil. Stir into a rough paste.
  4. Rub the garlic-paprika paste all over the 8 drumsticks (about 2 lb / 900 g) chicken drumsticks, getting into every crevice. Let them sit on the counter while you prep the vegetables.
  5. Cut 1 medium head (about 1½ lb / 680 g) cauliflower into bite-sized florets, discarding the core and tough stems.
  6. Dice 1 medium yellow onion into small pieces.
  7. Preheat your oven to 425°F (220°C).
  8. Line a large rimmed baking sheet with parchment paper. Arrange the 8 drumsticks (about 2 lb / 900 g) chicken drumsticks on the sheet, spacing them out so they're not touching.
  9. On a second medium rimmed baking sheet, toss the 1 medium head (about 1½ lb / 680 g) cauliflower florets with 1 tbsp (15 ml) olive oil. Spread them in a single layer.
  10. Place both baking sheets in the oven. Bake for 35 to 40 minutes, flipping the drumsticks and stirring the cauliflower halfway through. The chicken is done when the skin is golden and the internal temperature reaches 175°F (80°C), and the cauliflower should have deep brown edges and smell nutty.
  11. While the chicken and cauliflower bake, heat 1 tbsp (15 ml) olive oil in a medium saucepan over medium heat.
  12. Add the 1 medium yellow onion, diced to the saucepan. Cook, stirring occasionally, until softened and translucent, about 5 minutes.
  13. Stir in 1½ cups (300 g) long-grain white rice, 1 tsp (5 ml) dried thyme, and ½ tsp (2.5 ml) dried oregano. Toast for 1 minute, stirring, until the rice smells faintly nutty.
  14. Pour in 2¼ cups (540 ml) low-sodium chicken broth (or water). Bring to a boil, then immediately reduce the heat to low, cover with a lid, and simmer for 15 minutes without lifting the lid.
  15. Remove the rice from the heat and let it sit, still covered, for 5 minutes to steam and finish cooking.
  16. Fluff the rice with a fork. If using, stir in ¼ cup (15 g) fresh parsley, chopped.
  17. Divide the rice pilaf among four plates. Top each with 2 drumsticks and a generous heap of roasted cauliflower.