Herb-Roasted Chicken Drumsticks with Mashed Potatoes & Buttered Carrots

Instructions:
step 1 Preheat the oven to 400°F (200°C).
step 2 In a large bowl, whisk together olive oil, lemon juice, garlic, parsley, thyme, oregano, paprika, salt, and pepper.
step 3 Add the chicken drumsticks and coat them well in the marinade.
step 4 Place the drumsticks on a baking tray and roast for 35-40 minutes, or until golden brown and cooked through (internal temp should reach 165°F/74°C).
step 5 While the chicken roasts, prepare the mashed potatoes by boiling the cubed potatoes in salted water for about 15-20 minutes or until tender.
step 6 Drain the potatoes and return to the pot. Add butter, milk, salt, and pepper. Mash until smooth and creamy. Adjust consistency with more milk if needed.
step 7 For the buttered carrots, steam or boil the carrots for about 10 minutes until tender.
step 8 In a skillet, melt the butter and toss the carrots with parsley, salt, and pepper. Cook for 2-3 more minutes until well coated.
step 9 Plate the roasted chicken with a generous scoop of mashed potatoes and a side of buttered carrots.

Storage and Reheating Tips:
Refrigerate any leftovers in airtight containers for up to 4 days. Reheat the chicken in a 350°F (175°C) oven for 10-15 minutes or microwave until hot. Mashed potatoes and carrots can be reheated on the stovetop with a splash of milk or butter to restore creaminess.