Honey-Dijon Chicken Drumsticks with Mash and Roasted Carrots

Heat the oven to 425°F (220°C). Scatter the onion wedges over the bottom of a roasting pan. Toss the drumsticks with 1 tbsp olive oil, the garlic powder, paprika, 1/2 tsp thyme, 3/4 tsp salt and the pepper, and set them on top of the onion.

Tip: Drying the chicken well first is what lets the skin crisp before the glaze goes on.

Toss the carrot batons on a sheet pan with the remaining 1 tbsp olive oil, 1/2 tsp thyme and a pinch of salt, spread in one layer. Roast the drumsticks and carrots together for 20 minutes, until the chicken skin is turning golden.

Tip: Give the carrots room on the pan; crowded, they steam instead of browning.

Meanwhile, cover the potatoes with cold salted water in a large pot, bring to a boil over high heat, then simmer over medium for 15 to 18 minutes, until a knife slides through with no resistance. Drain well.

Tip: Starting in cold water cooks the chunks evenly from edge to centre.

Whisk the honey and Dijon together. Brush half over the drumsticks, stir the carrots, and roast both pans 10 minutes. Brush on the rest and roast 8 to 10 minutes more, until the glaze is sticky and dark at the edges, the chicken reads 175°F (80°C) at the bone and the carrots are tender and browned.

Tip: Adding the glaze late keeps the honey from burning before the chicken is cooked through.

Warm the milk and 2 tbsp butter in the empty potato pot over low heat until the butter melts, about 2 minutes. Return the potatoes and mash, skins and all, until mostly smooth with a few soft lumps. Season with salt to taste and keep covered.

Tip: Warm dairy absorbs into the potatoes instead of turning them gluey.

Move the drumsticks and onion to a platter and tent loosely with foil. Pour the pan juices into a small saucepan and spoon off most of the fat. Add the remaining 1 tbsp butter over medium heat, whisk in the flour and cook 1 minute until lightly golden.

Tip: Scrape the browned bits from the roasting pan into the saucepan; they carry most of the flavour.

Slowly whisk in the chicken broth and simmer over medium heat for 3 to 4 minutes, whisking, until the gravy is smooth and thick enough to coat a spoon. Season with pepper and serve the drumsticks, roasted onion and carrots beside the mash with the gravy poured over.

Tip: If the gravy gets too thick, loosen it with a splash more broth.