Honey Baked Chicken Drumsticks

cooking.nytimes.com

Fulffhead

2 tablespoons olive oil

2 tablespoons apple cider vinegar

1 tablespoon soy sauce

2 teaspoons ground ginger

1½ teaspoons onion powder

6 tablespoons honey, preferably clover

Coarse kosher salt and black pepper

8 skin-on chicken drumsticks (about 2½ pounds)

1 pound root vegetables (any mix of carrots, parsnips and potatoes), cut into 1½-inch pieces

4 tablespoons unsalted butter, cut into pieces

2 large scallions, thinly sliced crosswise

Directions at cooking.nytimes.com

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