Honey Garlic Roasted Chicken with Mashed Potatoes and Buttered Corn

Instructions

Step 1. Preheat the oven to 400°F (200°C) and lightly grease a baking dish or sheet pan.

Step 2. In a small bowl, mix the olive oil, honey, melted butter, garlic, paprika, parsley, salt, and black pepper.

Step 3. Pat the chicken leg quarters dry and brush them generously with the honey garlic mixture.

Step 4. Place the chicken in the prepared baking dish and roast for 40–50 minutes, or until the internal temperature reaches 165°F (74°C), basting once or twice during cooking.

Step 5. While the chicken roasts, place the potatoes in a large pot and cover with cold water. Bring to a boil and cook until fork-tender, about 15–20 minutes.

Step 6. Drain the potatoes and return them to the pot. Add the butter, milk, salt, and pepper, then mash until smooth and creamy.

Step 7. Melt 2 tablespoons butter in a skillet over medium heat. Add the corn and salt, then cook for 4–5 minutes until heated through.

Step 8. Stir the parsley into the corn and remove from heat.

Step 9. Serve the roasted chicken with a generous scoop of mashed potatoes and a side of buttered corn.

Storage and Reheating Tips

Store leftover chicken, mashed potatoes, and corn in separate airtight containers in the refrigerator for up to 4 days.

Freeze the chicken for up to 3 months. Mashed potatoes and corn can also be frozen, though the texture may change slightly after thawing.

Reheat chicken in a 350°F (175°C) oven for 15–20 minutes or until heated through.

Reheat mashed potatoes in the microwave or on the stovetop with a splash of milk to restore creaminess.

Warm the corn in a skillet or microwave until hot before serving.