Dairy Farmers of Canada

Honey Garlic Roasted Chicken

This recipe is taken from the 2004 Milk Calendar. A Chinese take-out favourite made simply at home.

  • Prep: 10 min
  • Cooking: 35 min
Yields 4 servings
honey garlic roasted chicken


  • 2 lbs (1 Kg) skinless chicken drumsticks
  • 1 1/2 cups (375 mL) Milk
  • 1/4 cup (60 mL) cornstarch
  • 1/3 cup (80 mL) soy sauce
  • 1/4 cup (60 mL) liquid honey
  • 2 tbsp (30 mL) rice or white vinegar
  • 3 garlic cloves minced
  • 2 green onions thinly sliced
  • 2 tbsp (30 mL) toasted sesame seeds


When you see the Blue Cow Logo on a product, it means it’s made with 100% Canadian quality milk.



Preheat oven to 425 °F (220 °C). Lightly butter 13 x 9-inch (33 x 23 cm) glass baking dish.

Place chicken in baking dish. In a bowl, gradually whisk milk into cornstarch. Whisk in soy sauce, honey, vinegar and garlic. Pour over chicken, tossing to coat.

Bake for 25 min, stirring twice, until sauce is bubbling and starting to thicken. Stir green onions into dish and sprinkle with sesame seeds. Bake for 5 to 10 min longer or until chicken is no longer pink inside and sauce is thick.


While the chicken roasts in the oven, steam some crispy vegetables; serve with rice or rice noodles.- Christine Cushing

If skinless drumsticks are not available, you'll need about 2 1/2 lbs (1.25 kg) with skin. To remove skin, use kitchen scissors to cut a slit in skin starting at the thick end of drumstick down to thin end. Peel back skin and cut off with scissors at knuckle.

For the Adventurous: Add 1 tsp (5 mL) Asian hot chili sauce to sauce.

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Nutritional information

Per serving
Energy: 388 Calories
Protein: 36 g
Carbohydrate: 34 g
Fat: 12 g
Fibre: 0.7 g
Sodium: 1533 mg

Top 5 Nutrients

(% DV*)
Calcium: 15 % / 161 mg
Niacin: 68 %
Riboflavin: 33 %
Vitamin B6: 33 %
Zinc: 51 %