Honey-Lemon Thyme Drumsticks with Roasted Red Potatoes and Broccoli

Heat the oven to 425F (220C) and line a large sheet pan with parchment.

Tip: A fully preheated oven is what gets the potato edges crisp instead of steamy.

Toss the potatoes with 2 tbsp of the olive oil, 1 tsp of the dried thyme, salt and pepper, then spread them over the pan in a single layer with a clear space in the middle.

Rub the drumsticks with the remaining olive oil, season them generously with salt and pepper, and nestle them among the potatoes. Roast for 25 minutes.

Tip: Leave a little room between the drumsticks so the skin dries out and colours.

Stir the honey together with the lemon zest, the juice of half the lemon and the remaining thyme in a small bowl until loose and glossy.

Turn the drumsticks over, brush them all over with the honey-lemon glaze, and return the pan to the oven for 10 minutes.

Toss the broccoli florets with a drizzle of olive oil and a pinch of salt, tuck them onto the pan, and roast 12 to 15 minutes more, until the florets are tender at the edges and the thickest part of a drumstick reads 175F (79C).

Tip: Broccoli only needs the last stretch. Any earlier and it goes soft.

Let the pan stand for 5 minutes, squeeze over the rest of the lemon, scatter with parsley, and serve the drumsticks with the potatoes and broccoli, spooning the sticky glaze from the pan over the top.