Instructions
step 1: Preheat oven to 400°F (200°C). Pat chicken drumsticks dry and rub with olive oil, garlic powder, onion powder, smoked paprika, thyme, salt, and pepper.
step 2: Arrange the drumsticks on a baking tray and bake for 35-40 minutes, flipping halfway through, until golden and cooked through.
step 3: While the chicken bakes, boil the peeled and chopped potatoes in salted water until fork-tender, about 15 minutes. Drain and mash with butter, milk, and salt to taste. Set aside.
step 4: In a small saucepan, melt 1 tablespoon butter over medium heat. Whisk in flour and cook for 1-2 minutes to form a roux.
step 5: Gradually pour in chicken broth while whisking constantly to avoid lumps. Simmer for 5-7 minutes until thickened. Stir in parsley, oregano, and season with salt and pepper.
step 6: In a separate pan or microwave, cook green peas until tender.
step 7: Remove chicken from oven and spoon golden gravy generously over the drumsticks.
step 8: Plate with a scoop of mashed potatoes, a side of peas, and pour extra gravy over the potatoes if desired.
Storage and Reheating Tips.
Store any leftovers in airtight containers in the fridge for up to 4 days. Reheat chicken and mashed potatoes in the microwave or oven until warmed through. Reheat peas gently in the microwave or on the stovetop. Keep gravy stored separately and reheat on low, adding a splash of water or broth if needed to loosen the texture.
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