This soulful, comforting plate brings together juicy garlic-butter baked drumsticks, fragrant yellow rice, tender Southern-style green beans, and warm, sweet cornbread. Every bite is rich, cozy, and deeply satisfying—perfect for an easy weeknight dinner or a hearty weekend meal.
Why You’ll Love This Recipe
This recipe delivers bold flavor with minimal effort. The drumsticks roast to a golden, buttery finish, the rice cooks up fluffy and aromatic, and the green beans shine with simple southern seasoning. Paired with tender cornbread, it’s a complete, well-balanced meal that tastes like home.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
In a bowl, combine olive oil, melted butter, garlic powder, paprika, onion powder, pepper, salt, and dried parsley to form a paste.
Rub the mixture generously over the chicken drumsticks and place them on a lined baking sheet.
Bake for 35–40 minutes, flipping halfway through.
During the final 5 minutes, sprinkle the minced garlic over the chicken for a glossy garlic finish.
For the yellow rice, place rice, chicken broth, turmeric or Sazón, garlic powder, and salt into a pot. Bring to a boil, reduce heat, cover, and simmer for 15 minutes. Remove from heat, fluff, and let stand.
Melt butter in a skillet over medium heat. Add the green beans and sauté for 6–8 minutes. Season with garlic, onion powder, salt, and pepper. Add chicken broth if using. Cook until tender and shiny.
Prepare the cornbread by whisking together the Jiffy mix, egg, and milk. Pour into a greased baking dish and bake according to package directions (usually 400°F for 15–20 minutes) until golden and soft.
Plate the dish: spoon the yellow rice as the base, arrange the drumsticks on top, place the green beans alongside, and add a slice of warm cornbread. Spoon extra garlic butter from the pan over the chicken for maximum flavor.
– Add a pinch of cayenne to the drumstick seasoning for extra heat.
– Replace yellow rice with seasoned basmati or jasmine rice.
– Add sautéed onions or smoked paprika to the green beans for deeper flavor.
– Mix honey into the cornbread batter for a sweeter finish.
Storage/Reheating
Store leftovers in airtight containers for up to 3 days.
Reheat chicken and rice in the microwave or in a covered skillet over low heat with a splash of broth.
Warm cornbread in the oven for 5 minutes at 300°F to restore softness.
Green beans can be reheated gently in a pan to maintain texture.
FAQs
How do I keep the drumsticks from drying out?
Ensure they are coated well in the butter-oil mixture and avoid overbaking.
Can I use chicken thighs instead of drumsticks?
Yes, thighs work beautifully; adjust cooking time to ensure they reach safe internal temperature.
Can I make the rice without chicken broth?
Water works, but broth adds much deeper flavor.
How can I make the green beans softer?
Add a bit of broth, cover the pan, and let them steam for a few minutes.
Can I use frozen green beans?
Yes, just thaw and pat dry before sautéing.
Is there a substitute for turmeric in the rice?
Saffron or a pinch of curry powder can create similar color and aroma.
Can I double the recipe?
Absolutely—just use a larger baking sheet for the chicken.
How do I make the cornbread more moist?
Stir in 1 tablespoon of melted butter or 1 tablespoon of honey.
Can I prep parts of this meal ahead?
Yes—cook the rice and beans earlier in the day and reheat before serving.
How do I know the chicken is fully cooked?
The internal temperature should reach 165°F (74°C).
Conclusion
This Garlic Butter Drumstick plate is a balanced, flavor-packed meal that comes together easily and satisfies every craving. With tender chicken, vibrant rice, savory green beans, and sweet cornbread, it delivers comfort in every bite. Enjoy it as a quick dinner, a meal-prep option, or your new go-to comfort dish.
A soulful and satisfying Southern-style meal featuring garlic butter-baked drumsticks, fluffy yellow rice, tender green beans, and warm sweet cornbread. Perfect for weeknight dinners or weekend comfort food.
Author:Sophia
Prep Time:10 minutes
Cook Time:40 minutes
Total Time:50 minutes
Yield:1–2 servings
Category:Main Course
Method:Baking, Stovetop
Cuisine:Southern American
Diet:Halal
Ingredients
3–4 chicken drumsticks
1 tbsp olive oil
1 tbsp melted butter
1 tsp garlic powder
1 tsp paprika
1 tsp onion powder
1/2 tsp black pepper
1/2 tsp salt
1/2 tsp dried parsley
2 cloves garlic, finely minced
1 cup long-grain rice
2 cups chicken broth
1/2 tsp turmeric or 1 Sazón packet (no pork)
1/2 tsp garlic powder
Salt to taste
2 cups fresh green beans, trimmed
1 tbsp butter
1 tsp minced garlic
1/2 tsp onion powder
Salt and pepper to taste
Optional: 2 tbsp chicken broth (for green beans)
1 box Jiffy cornbread mix (8.5 oz)
1 egg
1/3 cup milk
Instructions
Preheat oven to 400°F (205°C).
In a bowl, mix olive oil, melted butter, garlic powder, paprika, onion powder, pepper, salt, and parsley into a paste. Rub over drumsticks and place on lined baking sheet.
Bake drumsticks for 35–40 minutes, flipping halfway. In last 5 minutes, sprinkle with minced garlic.
In a pot, combine rice, chicken broth, turmeric or Sazón, garlic powder, and salt. Bring to a boil, reduce heat, cover, and simmer for 15 minutes. Fluff and let stand.
In a skillet, melt butter and sauté green beans for 6–8 minutes. Add garlic, onion powder, salt, pepper, and optional broth. Cook until tender.
In a bowl, mix Jiffy mix, egg, and milk. Pour into greased baking dish and bake at 400°F for 15–20 minutes or until golden.
To serve, plate rice, top with drumsticks, add green beans on the side, and serve with warm cornbread. Spoon garlic butter from pan over drumsticks if desired.
Notes
Add cayenne to drumsticks for heat.
Use jasmine or basmati rice instead of yellow rice.
Add sautéed onions or smoked paprika to green beans.
Mix honey into cornbread batter for extra sweetness.
Use frozen green beans if fresh are unavailable—just thaw and pat dry.
