Instructions
Step 1: Preheat the oven to 400°F (200°C).
Step 2: Season the chicken drumsticks with salt, pepper, garlic powder, and onion powder. Place them on a baking sheet and roast for 30 minutes.
Step 3: In a small bowl, combine the barbecue sauce and honey.
Step 4: Brush the chicken generously with the barbecue sauce mixture and return to the oven for 15–20 minutes, basting once more during cooking, until the chicken reaches an internal temperature of 165°F (74°C).
Step 5: Meanwhile, place the potatoes in a large pot of salted water. Bring to a boil and cook for 15–20 minutes until fork-tender.
Step 6: Drain the potatoes and mash with butter, milk, salt, and pepper until smooth and creamy. Keep warm.
Step 7: Season the salmon fillets with olive oil, garlic powder, paprika, salt, black pepper, and dried parsley.
Step 8: Heat a skillet over medium-high heat and cook the salmon for 4–5 minutes per side, or until it flakes easily with a fork.
Step 9: Steam the broccoli florets until tender, about 4–5 minutes. Toss with butter and salt.
Step 10: Melt butter in a skillet and sauté the green beans, zucchini, and carrots for 5–7 minutes until tender-crisp. Season with salt and pepper.
Step 11: Warm the dinner rolls in the oven for 3–5 minutes.
Step 12: Arrange the barbecue chicken, salmon, mashed potatoes, mixed vegetables, broccoli, and dinner roll on serving plates.
Step 13: Serve immediately while hot.
Storage and Reheating Tips
Store leftovers in separate airtight containers in the refrigerator for up to 3 days.
Reheat chicken and salmon gently in a 325°F (165°C) oven until warmed through.
Mashed potatoes can be reheated with a splash of milk to restore their creamy texture.
Vegetables should be reheated briefly to maintain their color and texture.
For best quality, consume the salmon within 2 days of cooking.
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