Herb Roasted Chicken with Mashed Potatoes and Glazed Carrots

Instructions

Step 1: Preheat the oven to 400°F (200°C).

Step 2: In a bowl, combine olive oil, garlic powder, onion powder, dried parsley, thyme, salt, black pepper, and paprika.

Step 3: Rub the seasoning mixture evenly over the chicken leg quarters.

Step 4: Arrange the chicken on a baking tray and roast for 40–45 minutes until golden brown and fully cooked.

Step 5: While the chicken cooks, place the chopped potatoes in a large pot of salted water and boil until fork tender.

Step 6: Drain the potatoes and mash them with butter, milk, salt, and black pepper until smooth and creamy.

Step 7: In a skillet over medium heat, melt butter and add the baby carrots.

Step 8: Stir in honey and cook the carrots for 5–7 minutes until tender and lightly glazed.

Step 9: Arrange the roasted chicken, mashed potatoes, and glazed carrots on serving plates.

Step 10: Garnish with dried parsley and serve immediately while warm.

Storage and Reheating Tips

Store leftover chicken, mashed potatoes, and carrots separately in airtight containers in the refrigerator for up to 3 days.

Reheat the chicken in an oven or air fryer at 375°F (190°C) for 8–10 minutes until heated through.

Reheat mashed potatoes gently on the stovetop or in the microwave with a splash of milk to keep them creamy. Reheat the carrots in a skillet or microwave until warm before serving.