Sticky Apricot-Mustard Baked Chicken Drumsticks

Why You’ll Love This Recipe

• Sticky, tangy-sweet glaze with Dijon bite and a whisper of heat.
• Juicy, fall-off-the-bone drumsticks with charred, jammy roasted onions.
• Simple sheet-pan technique plus a stovetop pot of buttery rice.
• Weeknight-friendly timing with dinner-party flavor.

Grocery List

• Produce: Red onions, garlic, flat-leaf parsley
• Dairy: Unsalted butter
• Pantry: Chicken drumsticks, apricot preserves, Dijon mustard, whole-grain mustard, soy sauce, apple cider vinegar, olive oil, smoked paprika, red pepper flakes, long-grain white rice, low-sodium chicken broth, kosher salt, black pepper

Full Ingredients

Sticky Apricot-Mustard Chicken

• 8 bone-in, skin-on chicken drumsticks (about 2.5 lb / 1.1 kg)
• 1 1/4 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/2 cup apricot preserves
• 2 tbsp Dijon mustard
• 1 tbsp whole-grain mustard
• 1 tbsp low-sodium soy sauce (or tamari)
• 1 tbsp apple cider vinegar
• 2 tbsp extra-virgin olive oil
• 3 garlic cloves, finely minced
• 1 tsp smoked paprika
• 1/4 tsp red pepper flakes (optional)

Roasted Onions

• 2 medium red onions, cut into thick wedges (root left intact)
• 1 tbsp extra-virgin olive oil
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

Buttery Rice

• 1 1/2 cups long-grain white rice, rinsed until water runs clear
• 2 1/4 cups low-sodium chicken broth (or water)
• 3 tbsp unsalted butter, divided (2 tbsp for cooking, 1 tbsp for finishing)
• 1/2 tsp kosher salt
• 1 bay leaf (optional)

For Serving

• 1/3 cup fresh flat-leaf parsley, finely chopped

Step-by-Step Instructions

Step 1: Heat the oven and prep the pan

Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with foil for easy cleanup. If you have a wire rack, set it on the sheet to elevate the chicken for even browning (optional but helpful). Lightly oil the rack or foil.

Step 2: Make the apricot-mustard glaze

In a medium bowl, whisk together the apricot preserves, Dijon, whole-grain mustard, soy sauce, apple cider vinegar, 2 tbsp olive oil, minced garlic, smoked paprika, and red pepper flakes. Before touching the chicken, set aside 1/3 cup of this glaze in a small bowl for basting later. Keeping it separate prevents cross-contamination.

Step 3: Season the chicken and onions

Pat the drumsticks very dry with paper towels. Sprinkle all over with 1 1/4 tsp kosher salt and 1/2 tsp black pepper. Place the remaining glaze (not the reserved basting portion) in a large bowl, add the chicken, and toss to coat thoroughly. In a separate bowl, toss the red onion wedges with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper until glossy.

Step 4: Arrange and start roasting

Spread the coated drumsticks on the prepared pan, leaving space between pieces. Nestle the onion wedges around them, cut sides down for good caramelization. Roast for 20 minutes on the center rack.

Step 5: Flip, baste, and finish

Remove the pan, flip the drumsticks, and brush generously with the reserved basting glaze. Rotate the pan and return to the oven for 15–20 minutes more, until the chicken is deeply browned, sticky, and registers 175–185°F (79–85°C) at the thickest part near the bone. If the glaze threatens to darken too fast, tent loosely with foil.

Step 6: Broil for lacquered edges

For extra char and shine, switch the oven to broil and cook 2–3 minutes, watching closely to avoid burning. Let the chicken rest on the pan for 5 minutes to reabsorb juices.

Step 7: Make the buttery rice

While the chicken roasts, combine the rice, broth, 2 tbsp butter, 1/2 tsp salt, and bay leaf in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and rest, covered, for 10 minutes. Discard the bay leaf, fluff with a fork, and finish with the remaining 1 tbsp butter.

Step 8: Plate and garnish

Spoon a bed of buttery rice onto warm plates or a serving platter. Top with the sticky drumsticks and the roasted onions. Spoon over any pan juices and scatter with chopped parsley. Serve immediately.

Pro Tips

• Dry chicken equals crispier skin. Pat thoroughly before seasoning so the glaze adheres.
• Divide the glaze before touching raw chicken. Only the reserved, untouched portion is safe for basting.
• Wire rack = superior airflow and rendering; if you do not have one, flip the chicken midway for even browning.
• Roast onions cut-side down to encourage deep caramelization and jammy centers.
• Don’t fear higher internal temp on dark meat. Drumsticks are juicier and more tender around 175–185°F.

Variations

• Spicy apricot: Add 1–2 tsp Calabrian chile paste or a squeeze of sriracha to the glaze.
• Jam swap: Use peach or orange marmalade in place of apricot for a different fruity note.
• Grill it: Grill drumsticks over medium heat (375–400°F) with indirect heat, basting in the last 10 minutes; roast onions on a grill pan.

Storage & Make-Ahead

Marinate the chicken in half the glaze (covered, refrigerated) for up to 24 hours; reserve clean glaze separately for basting. Cooked leftovers keep 3–4 days refrigerated. Reheat chicken, covered, at 350°F for 12–15 minutes until warmed through; refresh rice with a splash of broth. Freeze cooked chicken (without rice) up to 2 months; thaw overnight before reheating.

Nutrition (per serving)

Approx. 690 calories; 35 g protein; 75 g carbohydrates; 28 g fat; 2 g fiber; 20 g sugars; 900 mg sodium. Values will vary based on brands and how much glaze/pan juices you use.