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

Instructions

Step 1: Preheat your oven to 425°F. Pat the chicken quarters dry with paper towels for crispier skin.

Step 2: In a small bowl, mix together garlic powder, paprika, black pepper, salt, and dried thyme or parsley.

Step 3: Rub the chicken quarters with olive oil, then generously coat with the seasoning mixture on all sides.

Step 4: Place the seasoned chicken on a baking sheet and roast for 35-40 minutes until the skin is golden brown and the internal temperature reaches 165°F.

Step 5: While the chicken roasts, prepare the mashed potatoes according to your preferred method and keep warm.

Step 6: Heat butter in a saucepan and add corn kernels, cooking for 3-4 minutes until heated through and lightly golden.

Step 7: For the gravy, whisk the flour into a small amount of cold chicken broth until smooth, then stir into the remaining broth over medium heat. Simmer for 3-5 minutes until thickened.

Step 8: Plate your chicken quarters alongside creamy mashed potatoes and buttered corn, then drizzle with warm gravy.

Storage and Reheating Tips

Store leftover chicken, potatoes, and corn in separate airtight containers in the refrigerator for up to 3 days. This keeps each component at its best texture and flavor.

To reheat, place chicken on a baking sheet at 350°F for 10-12 minutes until warmed through. Reheat potatoes and corn gently on the stovetop with a splash of milk or butter to restore creaminess.

You can also freeze the cooked chicken for up to 2 months. Thaw overnight in the refrigerator before reheating.