Crispy Oven-Baked Chicken Drums with Creamy Butter Rice

1.Preheat your oven to 425°F (220°C).

2.In a large bowl, combine the olive oil, garlic powder, onion powder, paprika, thyme, salt, and black pepper. Mix well to create a marinade.

3.Add the chicken drumsticks to the marinade and toss until they are evenly coated. Let them marinate for at least 15 minutes.

4.While the chicken is marinating, rinse the rice under cold water until the water runs clear to remove excess starch.

5.In a medium saucepan, bring the chicken broth to a boil. Add the rinsed rice and stir briefly. Reduce the heat to low, cover, and simmer for about 18-20 minutes or until the rice is tender and the liquid is absorbed.

6.Once the rice is cooked, remove it from the heat and stir in the butter, heavy cream, and grated Parmesan cheese until creamy. Season with salt to taste if needed.

7.While the rice is cooking, place the marinated chicken drumsticks on a baking sheet lined with parchment paper, ensuring they are spaced apart for even cooking.

8.Bake the chicken in the preheated oven for 35-40 minutes, or until the skin is crispy and the internal temperature reaches 165°F (74°C).

9.Once the chicken is done, remove it from the oven and let it rest for a few minutes before serving.

10.Serve the crispy chicken drumsticks alongside the creamy butter rice, garnished with fresh parsley.