Instructions:
Step 1: Preheat oven to 400°F (200°C). Pat chicken dry and place on a baking sheet.
Step 2: In a small bowl, mix olive oil, garlic powder, onion powder, thyme, parsley, paprika, salt, and pepper. Rub evenly over the chicken.
Step 3: Roast chicken for 40-45 minutes, or until internal temperature reaches 165°F and skin is golden and crisp.
Step 4: While chicken roasts, place potatoes in a large pot, cover with water, and bring to a boil. Cook until tender, about 15-20 minutes.
Step 5: Drain potatoes, return to pot, and mash with butter and milk. Season with salt and pepper to taste.
Step 6: For the corn, melt butter in a skillet over medium heat. Add corn and cook until heated through. Season with salt and pepper.
Step 7: Plate the roasted chicken with a generous serving of mashed potatoes and buttery corn.
Storage and Reheating Tips:
Store leftovers in airtight containers in the fridge for up to 3 days. Reheat chicken in the oven at 350°F to maintain crisp skin. Mashed potatoes and corn can be reheated in the microwave or on the stovetop with a splash of milk or water to restore moisture.
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