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Preheat oven to 350.
Place the garlic in a piece of foil (or use a roaster), cloves facing up. Drizzle with olive oil and season with a pinch of salt, along with the pinch of thyme leaves. Wrap the garlic and roast for on hour. Open the foil or roaster and let the garlic cool so you can squeeze it.
Adjust your oven to 400 degrees.
Once cooled to the touch, squeeze the cloves into a small bowl, and add the brown sugar, buttermilk and honey. Whisk until combined.
Place the chicken drumsticks on a large rimmed baking sheet. Season well with salt and cracked black pepper. Brush the glaze all over the drumsticks and roast for fifteen minutes. Bring the pan out and brush again with the glaze. Go another fifteen minutes. Brush again with the glaze and roast another fifteen minutes. Look! Gorgeous. (Discard any leftover glaze, ew.)
Arrange on a platter and garnish with minced parsley! Have some ranch dressing on the side if you know what’s good for ya.
Makes about 12 drumsticks.