Instructions
step 1 Preheat oven to 400°F (200°C). Line a baking dish with foil or lightly grease it.
step 2 In a bowl, mix olive oil, melted butter, rosemary, thyme, garlic powder, onion powder, lemon juice, salt, and pepper. Rub the mixture all over the chicken leg quarters.
step 3 Place the chicken in the prepared dish and roast for 40-45 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is golden brown. Baste with pan juices halfway through cooking.
step 4 While the chicken roasts, boil the cubed potatoes in salted water for about 15 minutes or until fork tender. Drain and mash with butter, cream, salt, and pepper until smooth and fluffy.
step 5 Heat corn in a saucepan with butter and a pinch of salt over medium heat until warmed through, about 5-7 minutes.
step 6 Warm the chicken gravy in a small saucepan or microwave.
step 7 Plate the herb-roasted chicken with a generous scoop of mashed potatoes, a ladle of warm gravy, and sweet buttered corn. Garnish with chopped parsley and serve hot.
Storage and Reheating Tips
Refrigerate leftovers in airtight containers for up to 4 days. Reheat chicken in the oven at 350°F (175°C) until heated through, about 15-20 minutes. Mashed potatoes and corn can be microwaved or warmed on the stove with a splash of milk or butter for best texture. Reheat gravy separately and pour over when serving.
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