Garlic Butter Chicken Drumsticks with Mashed Potatoes & Carrots

Instructions

Step 1: Preheat your oven to 400°F and line a baking sheet with foil for easy cleanup.

Step 2: Pat the chicken drumsticks dry and arrange them on the prepared baking sheet.

Step 3: In a small bowl, whisk together melted butter, minced garlic, olive oil, Italian seasoning, paprika, black pepper, and salt.

Step 4: Brush the garlic butter mixture generously over all sides of the drumsticks.

Step 5: Roast the chicken in the preheated oven for 35 to 40 minutes, until golden brown and cooked through.

Step 6: While the chicken roasts, boil the cubed potatoes in salted water for 12 to 15 minutes until tender.

Step 7: Drain the potatoes and return them to the pot. Add 3 tbsp butter and warm milk, then mash until creamy. Season with salt and pepper.

Step 8: In a separate skillet, melt 1 tbsp butter over medium heat. Add chopped carrots and cook for 8 to 10 minutes until soft.

Step 9: Toss the cooked carrots with Italian seasoning, salt, and pepper.

Step 10: Remove the drumsticks from the oven and sprinkle with fresh parsley. Serve immediately with mashed potatoes and carrots.

Storage and Reheating Tips

Store leftovers in separate airtight containers in the refrigerator for up to 3 days. The chicken, potatoes, and carrots can be reheated individually based on how quickly you’d like to eat.

To reheat the chicken, place it in a 350°F oven for 10 to 12 minutes until warmed through. For the mashed potatoes and carrots, gently warm them on the stovetop over low heat, stirring occasionally and adding a splash of milk if needed.

You can also freeze cooked chicken drumsticks for up to 3 months. Thaw in the refrigerator overnight before reheating.