This plate is pure comfort food with perfect balance. Juicy oven-roasted chicken drumsticks pair beautifully with fluffy corn-studded rice, a rich and creamy green veggie mash, and a bright, tangy carrot slaw. It’s packed with texture, bold flavors, and vibrant colors—cozy and hearty yet refreshingly fresh. Perfect for Sunday dinner vibes any day of the week! 😮‍💨

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 2
Calories: Approximately 650 per serving

Ingredients

Roasted Chicken Drumsticks

• 4 chicken drumsticks
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp paprika
• ½ tsp dried thyme or Italian seasoning
• Salt & black pepper to taste

Corn Rice

• 1 cup cooked white rice
• ½ cup corn kernels (fresh, frozen, or canned)
• 1 tbsp butter or oil
• Salt & pepper to taste
• Pinch of chili flakes or paprika (optional)

Creamy Greens (Spinach or Zucchini)

• 1 cup chopped zucchini or spinach
• 2 tbsp cream cheese or heavy cream
• 1 tsp butter
• Salt & pepper to taste

Carrot Slaw

• 1 cup shredded carrots
• 1 tbsp mayonnaise or plain yogurt
• 1 tsp lemon juice or vinegar
• Salt & black pepper to taste
• Optional: chopped parsley or chives for garnish

Instructions

1. Roast the Chicken: Preheat your oven to 400°F (200°C). Pat the drumsticks dry and toss them with olive oil, garlic powder, onion powder, paprika, thyme, salt, and pepper. Place on a lined baking tray and roast for 40–45 minutes, flipping halfway, until the skin is golden and the chicken is cooked through (internal temperature 165°F/75°C).
2. Prepare the Corn Rice: While the chicken roasts, heat butter or oil in a pan over medium heat. Add the corn kernels and sauté for 2–3 minutes until lightly charred (if desired). Stir in the cooked rice, season with salt, pepper, and optional chili flakes or paprika. Heat through, stirring occasionally, until fluffy and well combined.
3. Make the Creamy Greens: In a separate pan, melt the butter over medium heat. Add the chopped zucchini or spinach and sauté until softened (about 3–5 minutes). Stir in the cream cheese or heavy cream, season with salt and pepper, and lightly mash or stir until creamy and cohesive.
4. Assemble the Carrot Slaw: In a bowl, combine the shredded carrots with mayonnaise or yogurt, lemon juice, salt, and pepper. Mix well and chill in the fridge for 10–15 minutes to let the flavors meld (optional, but recommended).
5. Plate and Serve: Mound the corn rice on plates, add a generous scoop of creamy greens and carrot slaw, then top with the golden roasted drumsticks. Garnish with fresh herbs if desired. Enjoy hot!

This simple yet satisfying meal brings together crispy, juicy protein with flavorful sides for a complete dinner that’s easy to make and full of feel-good comfort. Try it tonight! 🍗✨