Homestyle Roast Chicken with Mashed Potatoes & Gravy

Instructions

Step 1: Pat the chicken legs dry and season generously with garlic powder, thyme, salt, and pepper on both sides.

Step 2: Heat olive oil in a large skillet over medium-high heat and brown the chicken legs for 4-5 minutes per side until golden. Transfer to a baking dish and roast at 375°F for 25-30 minutes until cooked through.

Step 3: While the chicken roasts, boil the cubed potatoes in salted water for 12-15 minutes until tender. Drain well.

Step 4: In the same pot, mash the potatoes with butter and milk or cream until smooth and creamy. Season with salt and pepper to taste.

Step 5: Heat a separate pan with a bit of butter and sauté the sliced onion until softened. Add the carrots and cabbage, cooking for 8-10 minutes until tender and caramelized.

Step 6: For the gravy, whisk flour into the warm chicken broth until smooth. Pour into the skillet with the roasted chicken drippings and simmer for 3-4 minutes, stirring occasionally, until thickened.

Step 7: Plate everything together, drizzle the gravy over the chicken, and serve warm.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. The chicken, mashed potatoes, and vegetables will keep beautifully together.

To reheat, place portions on a plate, cover loosely with foil, and warm in a 350°F oven for 10-12 minutes. You can also microwave individual servings for 2-3 minutes, stirring halfway through.

If your mashed potatoes seem dry after reheating, add a splash of warm milk and stir gently to restore creaminess. Reheat the gravy separately in a small saucepan for best results.