📝 Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
In a large bowl, combine the 2 tablespoons olive oil, paprika, garlic powder, onion powder, oregano, black pepper, and salt. Add the chicken drumsticks and toss until they are evenly coated with the seasoning mixture.
Arrange the seasoned chicken drumsticks in a single layer on the prepared baking sheet.
Bake for 35-45 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is golden brown and crispy. Flip halfway through cooking for even browning.
While the chicken bakes, prepare the rice. Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the diced onion and sauté until softened and translucent, about 3-4 minutes.
Add the long-grain rice to the saucepan and stir for 1 minute, ensuring all grains are lightly coated in oil.
Pour in the chicken or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until all the liquid is absorbed and the rice is tender.
Once the rice is cooked, remove from heat and let it stand covered for 5 minutes. Then, fluff with a fork.
Stir in the corn kernels and fresh chopped parsley into the rice. Taste and adjust seasoning if necessary.
Serve the baked chicken drumsticks alongside the flavorful herb corn rice. Enjoy!
💡 Chef’s Tips
For an extra crispy skin, broil the chicken for the last 2-3 minutes, watching carefully to prevent burning.
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