Honey Glazed Chicken Legs with Creamy Mashed Potatoes and Mixed Vegetables

Instructions

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

Step 2. In a small bowl, whisk together the olive oil, honey, soy sauce, ketchup, garlic, paprika, salt, and black pepper.

Step 3. Place the chicken leg quarters in a baking dish and brush generously with the honey glaze.

Step 4. Roast for 40–45 minutes, basting with the pan juices halfway through cooking, until the chicken reaches an internal temperature of 165°F (74°C).

Step 5. While the chicken is roasting, place the potatoes in a large pot and cover with cold water.

Step 6. Bring to a boil and cook for 15–20 minutes, or until the potatoes are fork-tender.

Step 7. Drain the potatoes and return them to the pot.

Step 8. Add the butter, milk, salt, and black pepper, then mash until smooth and creamy.

Step 9. In a saucepan over medium heat, melt the butter for the vegetables.

Step 10. Add the baby carrots and cook for 5 minutes.

Step 11. Stir in the peas and corn and cook for an additional 3–4 minutes until heated through.

Step 12. Season the vegetables with salt and black pepper.

Step 13. Remove the chicken from the oven and allow it to rest for 5 minutes.

Step 14. Spoon the mashed potatoes onto serving plates.

Step 15. Add the mixed vegetables alongside the potatoes.

Step 16. Place a honey glazed chicken leg quarter on each plate and drizzle with some of the pan sauce.

Step 17. Garnish with chopped parsley and serve immediately.

Storage and Reheating Tips

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

Reheat the chicken in a 350°F (175°C) oven for 10–15 minutes or until warmed through.

Reheat mashed potatoes with a splash of milk and stir well to restore their creamy texture.

Warm the vegetables in a skillet or microwave until heated through.

Leftovers can be portioned into meal-prep containers for quick lunches throughout the week.