Honey Glazed Chicken Drumsticks with Roasted Vegetables

Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper or aluminum foil.

Pat the 8 chicken drumsticks dry with paper towels and place them in a large bowl.

Peel 4 medium carrots and cut them into 2-inch sticks.

Core and slice 1 large red bell pepper into 1-inch pieces.

Peel and quarter 1 medium red onion, then separate the layers.

In a small bowl, mix 2 tablespoons olive oil with 1 teaspoon garlic powder, 1 teaspoon dried thyme, 1 teaspoon salt, and 1/2 teaspoon black pepper.

Drizzle half of the seasoned oil over the chicken and toss to coat evenly.

Toss the prepared vegetables with the remaining seasoned oil in a separate bowl.

Arrange the chicken drumsticks and vegetables on the prepared baking sheet, keeping them in a single layer.

Bake for 20 minutes, then remove from the oven.

In a small bowl, warm 3 tablespoons of honey for 10 seconds in the microwave to make it easier to brush.

Brush the chicken drumsticks with the honey, turning to coat all sides.

Return the baking sheet to the oven and bake for an additional 15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and caramelized.

Remove from the oven and let rest for 5 minutes before serving.