Oven-Baked Chicken Quarters with Mashed Potatoes, Gravy & Buttered Corn

Instructions

Step 1: Preheat your oven to 400°F (200°C). Pat the chicken quarters dry with paper towels and arrange them on a baking sheet lined with parchment paper.

Step 2: In a small bowl, combine salt, black pepper, garlic powder, and paprika. Drizzle the chicken with olive oil, then rub the seasoning mixture evenly over all sides of each quarter.

Step 3: Bake the chicken for 35 to 40 minutes, or until the skin is golden brown and crispy. The internal temperature should reach 165°F (74°C) when measured with a meat thermometer.

Step 4: While the chicken bakes, place the cubed potatoes in a large pot of salted water and bring to a boil. Cook for 15 to 20 minutes until fork-tender, then drain well.

Step 5: Return the drained potatoes to the pot and mash with 4 tablespoons of butter and milk until you reach your desired consistency. Season with salt and pepper, then cover to keep warm.

Step 6: To make the gravy, strain the pan drippings from the baked chicken into a saucepan. Heat over medium, then whisk in 2 tablespoons of flour until smooth. Gradually stir in the chicken broth, whisking constantly until the gravy thickens, about 5 minutes.

Step 7: In a separate skillet, melt 2 tablespoons of butter over medium heat and add the corn kernels. Sauté for 5 to 7 minutes, stirring occasionally, then season with salt and pepper.

Step 8: Plate the baked chicken quarters alongside the mashed potatoes and buttered corn. Ladle the warm gravy over the potatoes and chicken, then serve immediately.

Storage and Reheating Tips

Store leftovers in separate airtight containers in the refrigerator for up to 3 days. Keep the gravy in its own container to prevent the potatoes from becoming soggy.

To reheat, place the chicken and vegetables on a baking sheet, cover with foil, and warm in a 350°F (175°C) oven for about 15 minutes. Reheat the gravy in a small saucepan over low heat, adding a splash of broth if it becomes too thick.

You can also freeze the cooked chicken and gravy together for up to 3 months. The mashed potatoes can be frozen separately but are best enjoyed fresh or within a couple of days of cooking.