Instructions:
Step 1: Preheat oven to 400°F (200°C). Pat the drumsticks dry and place them in a large bowl.
Step 2: In a small bowl, mix olive oil, garlic powder, onion powder, thyme, parsley, paprika, salt, and pepper.
Step 3: Rub the seasoning mix all over the chicken drumsticks.
Step 4: Place the drumsticks in a baking dish and pour chicken broth into the bottom of the dish.
Step 5: Roast in the oven for 35-40 minutes, basting occasionally with the juices, until the chicken is golden brown and cooked through.
Step 6: While the chicken roasts, boil the potatoes in salted water until tender, about 15-20 minutes.
Step 7: Drain the potatoes and mash with milk, butter, and salt until smooth and creamy.
Step 8: In a separate pan, steam or boil baby carrots until tender, about 8-10 minutes.
Step 9: Drain the carrots, then return to the pan and add butter, honey, and a pinch of salt. Cook for 2-3 minutes until glazed.
Step 10: Plate the roasted chicken with a serving of mashed potatoes and glazed carrots. Garnish with dried parsley.
Storage and Reheating Tips:
Store leftovers in airtight containers in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through, or microwave individual portions for 1-2 minutes. For best texture, reheat mashed potatoes with a splash of milk to maintain creaminess.
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