Instructions
Step 1: Preheat your oven to 425°F. Pat the chicken leg quarters dry with paper towels.
Step 2: In a small bowl, mix together salt, black pepper, thyme, rosemary, garlic powder, and paprika.
Step 3: Rub the chicken pieces with olive oil, then generously coat with the spice mixture on all sides.
Step 4: Place the chicken on a roasting pan and roast for 35 to 40 minutes until the skin is golden brown and the internal temperature reaches 165°F.
Step 5: While the chicken roasts, boil the potatoes in salted water for 12 to 15 minutes until fork-tender. Drain well.
Step 6: Mash the potatoes with butter and warm milk until creamy and smooth. Season with salt to taste and set aside.
Step 7: For the gravy, remove the chicken and pour pan drippings into a saucepan over medium heat. Whisk in flour and cook for 1 minute.
Step 8: Gradually add chicken broth while whisking constantly. Simmer for 5 minutes until thickened. Season with salt and pepper.
Step 9: In a separate skillet, combine carrots, butter, salt, pepper, and water. Cover and simmer for 8 to 10 minutes until tender and glazed.
Step 10: Plate the chicken with mashed potatoes, carrots, and drizzle generously with gravy.
Storage and Reheating Tips
Store leftovers in separate airtight containers in the refrigerator for up to 3 days. The chicken, potatoes, carrots, and gravy will keep better when stored separately.
Reheat the chicken gently in a 350°F oven for 10 to 12 minutes to keep the skin from drying out. Warm the mashed potatoes in the microwave with a splash of milk, stirring occasionally.
Reheat the gravy and carrots in a saucepan over low heat on the stovetop. You can also freeze the gravy for up to 2 months for future meals.
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