Instructions
Step 1 Preheat the oven to 400°F (200°C). /n
Step 2 Pat the chicken leg quarters dry and rub them with olive oil, garlic, thyme, parsley, paprika, salt, and black pepper. /n
Step 3 Place the chicken on a baking tray and roast for about 40–45 minutes until the skin is golden and the meat is cooked through. /n
Step 4 While the chicken roasts, place the chopped potatoes in a pot of salted water and boil for 15–20 minutes until fork tender. /n
Step 5 Drain the potatoes and mash them with butter and milk until smooth and creamy. /n
Step 6 Heat olive oil in a skillet and sauté the baby carrots for about 6–8 minutes until tender and lightly glazed. /n
Step 7 In a small saucepan melt butter, whisk in flour, and cook for about 1 minute to form a roux. /n
Step 8 Gradually whisk in chicken broth and simmer until the gravy thickens, seasoning with salt and pepper. /n
Step 9 Remove the roasted chicken from the oven and let it rest for a few minutes. /n
Step 10 Serve the roast chicken alongside creamy mashed potatoes and sautéed carrots, then generously spoon the gravy over the mash and chicken.
Storage and Reheating Tips
Store leftover chicken, mashed potatoes, and carrots in separate airtight containers in the refrigerator for up to 3 days. Reheat the chicken in the oven at 350°F (175°C) until warmed through to keep the skin crisp. Mashed potatoes can be reheated with a splash of milk to restore creaminess, and the gravy can be warmed gently on the stovetop while stirring.
Continue on the next page