Instructions
Step 1. Preheat the oven to 400°F (200°C).
Step 2. Pat the chicken drumsticks dry and season them with salt, black pepper, garlic powder, onion powder, and paprika.
Step 3. Arrange the drumsticks on a baking sheet and drizzle with olive oil.
Step 4. Roast for 35 to 40 minutes, turning once halfway through cooking, until golden brown and the internal temperature reaches 165°F (74°C).
Step 5. While the chicken cooks, place the potatoes in a large pot and cover with salted water.
Step 6. Bring to a boil and cook for 15 to 20 minutes, or until fork-tender.
Step 7. Drain the potatoes and return them to the pot.
Step 8. Add the butter, milk, salt, and black pepper, then mash until smooth and creamy.
Step 9. Stir in the chopped parsley and keep warm.
Step 10. Place the baby carrots in a saucepan with enough water to cover them and cook for 8 to 10 minutes until tender. Drain well.
Step 11. In the same saucepan, melt the butter over medium heat.
Step 12. Add the honey, salt, and black pepper and stir until combined.
Step 13. Return the carrots to the pan and toss until evenly coated in the glaze.
Step 14. In a small skillet, melt the butter for the garlic sauce over medium heat.
Step 15. Add the minced garlic and cook for 30 seconds until fragrant.
Step 16. Stir in the lemon juice and chopped parsley.
Step 17. Remove the chicken from the oven and brush generously with the garlic butter mixture.
Step 18. Return the chicken to the oven for 3 to 5 minutes to allow the flavors to meld.
Step 19. Arrange the mashed potatoes and glazed carrots on serving plates.
Step 20. Place the garlic butter chicken drumsticks alongside the vegetables.
Step 21. Spoon any remaining garlic butter sauce over the chicken before serving.
Storage and Reheating Tips
Store leftover chicken, mashed potatoes, and carrots separately in airtight containers in the refrigerator for up to 4 days.
Reheat the chicken in a 350°F (175°C) oven for 10 to 15 minutes or until heated through.
Warm the mashed potatoes with a splash of milk to restore their creamy texture.
Reheat the carrots in a skillet over low heat or in the microwave until warmed through.
Freeze cooked chicken for up to 2 months. Thaw overnight in the refrigerator before reheating.
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