Instructions
Step 1. Preheat the oven to 400°F (200°C).
Step 2. Pat the chicken drumsticks dry with paper towels.
Step 3. In a small bowl, combine paprika, garlic powder, onion powder, thyme, rosemary, salt, and black pepper.
Step 4. Rub the drumsticks with olive oil and coat evenly with the seasoning mixture.
Step 5. Arrange the chicken on a baking sheet and roast for 35–40 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is golden brown.
Step 6. While the chicken cooks, place the potatoes in a large pot and cover with salted water.
Step 7. Bring to a boil and cook for 15–20 minutes, or until the potatoes are fork-tender.
Step 8. Drain the potatoes and return them to the pot.
Step 9. Add the butter, milk, salt, and black pepper, then mash until smooth and creamy.
Step 10. For the gravy, melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1 minute.
Step 11. Gradually whisk in the chicken broth and Worcestershire sauce. Simmer until thickened, about 3–5 minutes.
Step 12. Steam or boil the green beans for 4–5 minutes until tender-crisp. Toss with butter, salt, and black pepper.
Step 13. Spoon the mashed potatoes into serving bowls and drizzle with gravy.
Step 14. Add the roasted chicken drumsticks and green beans alongside the potatoes.
Step 15. Garnish with chopped parsley and serve immediately.
Storage and Reheating Tips
Store leftover chicken, mashed potatoes, gravy, and green beans 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 heated through.
Reheat mashed potatoes with a splash of milk to restore their creamy texture.
Warm the gravy in a saucepan over low heat, stirring occasionally.
Green beans can be reheated in a skillet with a small amount of butter or in the microwave.
For longer storage, the chicken, mashed potatoes, and gravy can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.
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