Instructions
step 1 Preheat the oven to 400°F (200°C).
step 2 Pat chicken drumsticks dry, then coat with olive oil, minced garlic, parsley, oregano, thyme, salt, and pepper.
step 3 Place chicken on a foil-lined baking sheet and roast for 40-45 minutes, turning halfway, until golden and cooked through.
step 4 While the chicken roasts, boil cubed potatoes in salted water until fork-tender, about 15-20 minutes.
step 5 Drain potatoes and mash with butter, milk, salt, and pepper until smooth and creamy.
step 6 Steam baby carrots for 5-7 minutes until tender, then toss with butter and honey if using.
step 7 Plate the chicken with a scoop of mashed potatoes and a side of glazed carrots.
step 8 Sprinkle everything with a touch of dried parsley before serving.
Storage and Reheating Tips
Refrigerate leftovers in airtight containers for up to 3 days. Reheat chicken in the oven at 375°F for 10-15 minutes to retain crispiness. Mashed potatoes and carrots can be reheated in the microwave or on the stovetop. Add a splash of milk to potatoes when reheating to restore creaminess.
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