Instructions
Step 1: Preheat your oven to 425°F. Pat the chicken leg quarters dry with paper towels for crispier skin.
Step 2: In a small bowl, mix together olive oil, garlic powder, paprika, black pepper, salt, and dried herbs.
Step 3: Rub the chicken generously with the seasoning mixture, coating all sides evenly.
Step 4: Place the seasoned chicken on a baking sheet and roast for 35-40 minutes until the skin is golden brown and internal temperature reaches 165°F.
Step 5: While the chicken roasts, boil the chopped potatoes in salted water for 12-15 minutes until tender.
Step 6: Drain the potatoes and mash with butter and milk until creamy. Stir in gravy, salt, and pepper to taste.
Step 7: In a separate pan, sauté the baby carrots in butter with a pinch of salt over medium heat for 8-10 minutes until tender and slightly caramelized.
Step 8: In another pan, heat oil or butter and sauté the chopped cabbage with sliced onion for 10-12 minutes until soft and golden. Season with salt and pepper.
Step 9: Plate everything together, serve hot, and enjoy your comforting homestyle dinner.
Storage and Reheating Tips
Leftover roast chicken and vegetables can be stored in separate airtight containers in the refrigerator for up to 3 days. Keep the mashed potatoes and gravy together in one container for easy reheating.
To reheat, place the chicken in a 350°F oven for 10-15 minutes until warmed through. Reheat the mashed potatoes in the microwave with a splash of milk to restore creaminess, stirring occasionally.
The vegetables can be warmed gently in a skillet over medium heat with a touch of butter. For best results, reheat each component separately to maintain the proper texture.
This meal also freezes well for up to 2 months. Thaw overnight in the refrigerator before reheating for optimal quality.
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