Instructions:
step 1 Preheat oven to 400°F (200°C). Pat drumsticks dry with paper towels. Rub with olive oil and season with garlic powder, onion powder, paprika, salt, and pepper.
step 2 Arrange drumsticks on a baking sheet lined with parchment paper or foil. Bake for 35-40 minutes, flipping halfway, until chicken is cooked through and skin is golden and crispy.
step 3 Boil cubed potatoes in salted water until fork tender, about 15 minutes. Drain and mash with butter and milk. Season with salt and pepper to taste.
step 4 In a small saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes. Gradually whisk in chicken broth. Simmer until thickened, then season with salt and pepper.
step 5 For the corn, melt butter in a skillet over medium heat. Add corn and sauté for 5-7 minutes until heated through and slightly caramelized. Season with salt and pepper.
Storage and Reheating Tips:
Store leftovers in airtight containers in the refrigerator for up to 3 days. Reheat drumsticks in the oven at 350°F to maintain crispiness. Mashed potatoes and corn can be microwaved or reheated on the stovetop with a splash of milk or butter for added creaminess.
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