Baked Chicken Drumsticks with Brown Rice Pilaf and Steamed Spinach
558 kcal · 26 g protein · 15 minutes · 1 servings
Enjoy a wholesome and flavorful meal featuring tender baked chicken drumsticks paired with nutty brown rice pilaf and vibrant steamed spinach. This balanced dish offers a perfect combination of protein, healthy fats, and complex carbohydrates for a satisfying dinner.
558 kcal
26 g protein
15 minutes
Ingredients
- chicken drumsticks (skin-on) 5 oz
- brown rice (cooked) 1/2 cup
- spinach (steamed) 1 cup
- olive oil 1 tbsp
Method
-
Preheat the oven.
Set your oven to 400°F (200°C) to preheat while you prepare the chicken drumsticks.
Tip: Preheating ensures the chicken cooks evenly and develops a nice golden skin. -
Prepare the chicken drumsticks.
Pat the chicken drumsticks dry with paper towels to help the skin crisp up. Lightly brush or rub the drumsticks with half of the olive oil, then season with salt and pepper or your preferred spices.
Tip: Dry skin helps achieve a crispy texture when baking. -
Bake the chicken.
Place the drumsticks on a baking sheet lined with foil or parchment paper for easy cleanup. Bake in the preheated oven for 35-40 minutes, turning once halfway through. The chicken is done when the internal temperature reaches 165°F (74°C) and the skin is golden brown.
Tip: Use a meat thermometer to ensure the chicken is fully cooked but still juicy. -
Cook the brown rice pilaf.
While the chicken bakes, heat the remaining olive oil in a medium saucepan over medium heat. Add the cooked brown rice and stir for 3-4 minutes to warm it through and lightly toast it for extra flavor. Optionally, you can add a pinch of salt or herbs.
Tip: To add more flavor, you can sauté a small amount of minced onion or garlic before adding the rice. -
Steam the spinach.
Rinse the spinach leaves thoroughly. Place them in a steamer basket over boiling water, cover, and steam for 3-4 minutes until wilted but still bright green. Remove from heat and season lightly with salt if desired.
Tip: Avoid overcooking spinach to preserve nutrients and vibrant color. -
Plate and serve.
Arrange the baked chicken drumsticks on your plate alongside the brown rice pilaf and steamed spinach. Serve immediately while hot.
Tip: Squeeze a little fresh lemon juice over the spinach for a fresh, bright flavor.
Pro tips
- Patting chicken dry before baking helps achieve crispy skin.
- Using a meat thermometer ensures perfectly cooked chicken without drying out.