Instructions
Step 1: Preheat your oven to 425°F. Pat the chicken leg quarters dry with paper towels, then rub them with olive oil and season generously with garlic powder, paprika, black pepper, and salt on all sides.
Step 2: Place the seasoned chicken on a baking sheet and roast for 40 to 45 minutes until the skin is golden brown and the internal temperature reaches 165°F.
Step 3: While the chicken roasts, bring a large pot of salted water to a boil and add the cubed potatoes. Cook for 12 to 15 minutes until tender, then drain well.
Step 4: Return the drained potatoes to the pot and mash with butter and milk or cream until you reach your desired consistency. Season with salt and pepper to taste, then set aside and keep warm.
Step 5: In a separate skillet over medium heat, warm the sweet corn kernels with a pinch of salt and black pepper for about 5 minutes until heated through.
Step 6: Once the chicken is done, remove it from the baking sheet and set aside. Pour off excess fat, leaving about 1 tbsp in the pan. Whisk in the flour to create a paste, then slowly add chicken broth while stirring constantly. Simmer for 2 to 3 minutes until thickened into a gravy.
Step 7: Plate everything together, pouring the warm gravy over the potatoes and chicken.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep the gravy separate if possible to prevent the potatoes from becoming soggy.
To reheat, place the chicken and potatoes on a baking sheet, cover with foil, and warm in a 350°F oven for about 15 minutes until heated through. Warm the gravy gently on the stovetop, adding a splash of broth if it’s too thick.
You can also enjoy leftover chicken shredded over a salad or tucked into a sandwich the next day for an easy lunch.
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