Herb Roasted Chicken Drumsticks with Mashed Potatoes and Carrots

Instructions

Step 1: Preheat the oven to 400°F (200°C). /n
Step 2: Pat the chicken drumsticks dry and place them in a bowl. /n
Step 3: Toss chicken with olive oil, garlic, salt, pepper, thyme, parsley, and paprika until evenly coated. /n
Step 4: Arrange drumsticks on a baking sheet and roast for 35–40 minutes until golden and cooked through. /n
Step 5: Meanwhile, boil the potatoes in salted water for 15–20 minutes until fork tender. /n
Step 6: Drain potatoes and mash with milk and butter until smooth and creamy. /n
Step 7: In a skillet, melt butter over medium heat and add carrots. /n
Step 8: Cook carrots for 8–10 minutes until tender, then stir in honey and cook for another 2 minutes. /n
Step 9: Plate the chicken with mashed potatoes and carrots, garnish with parsley, and serve warm.

Storage and Reheating Tips

Store leftovers in airtight containers in the refrigerator for up to 3 days. Reheat chicken in the oven at 350°F (175°C) until warmed through, and microwave the potatoes and carrots with a splash of milk or water to maintain moisture.