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

Instructions

step 1 Preheat the oven to 400°F (200°C) and lightly grease a baking dish.
/n step 2 Pat the chicken quarters dry with paper towels.
/n step 3 Rub the chicken with olive oil and season with salt, black pepper, garlic powder, paprika, and onion powder.
/n step 4 Place the chicken quarters in the baking dish and bake for 40–45 minutes until the skin is golden and the internal temperature reaches 165°F.
/n step 5 While the chicken cooks, place the peeled and cubed potatoes in a large pot and cover with salted water.
/n step 6 Bring the potatoes to a boil and cook for about 15–20 minutes until fork tender.
/n step 7 Drain the potatoes and return them to the pot.
/n step 8 Add butter, milk, salt, and black pepper and mash until smooth and creamy.
/n step 9 Prepare the gravy according to the package instructions or warm prepared gravy in a small saucepan.
/n step 10 In a skillet or saucepan melt butter over medium heat and add the corn.
/n step 11 Cook the corn for 3–5 minutes, stirring occasionally, and season with a pinch of salt.
/n step 12 Plate the roasted chicken quarters alongside mashed potatoes and buttered corn.
/n step 13 Spoon warm gravy generously over the mashed potatoes before serving.

Storage and Reheating Tips

Store leftover chicken, mashed potatoes, and corn in separate airtight containers in the refrigerator for up to 3–4 days. Reheat the chicken in the oven at 350°F for about 15 minutes to keep the skin crisp. Mashed potatoes can be reheated in the microwave or on the stovetop with a splash of milk to restore their creamy texture. Corn can be reheated quickly in a skillet with a small amount of butter.