Instructions
Step 1: Preheat your oven to 425 degrees Fahrenheit.
Step 2: Pat the chicken drumsticks dry with paper towels, then rub them evenly with olive oil.
Step 3: Season the drumsticks generously with paprika, salt, and black pepper on all sides.
Step 4: Place the drumsticks on a baking sheet and roast for 35 to 40 minutes until the skin is golden brown and crispy, with an internal temperature of 165 degrees Fahrenheit.
Step 5: While the chicken roasts, prepare your mashed potatoes by cooking and mashing them with butter until creamy.
Step 6: Steam or blanch the green beans until tender and bright green, about 5 to 7 minutes.
Step 7: Warm the chicken gravy in a small saucepan over low heat.
Step 8: Plate the mashed potatoes in the center of a bowl or plate.
Step 9: Top the potatoes with the roasted drumsticks.
Step 10: Pour the warm gravy over the chicken and potatoes.
Step 11: Arrange the green beans on the side and garnish everything with fresh chopped parsley.
Step 12: Serve immediately while everything is hot and enjoy your comforting meal.
Storage and Reheating Tips
Store leftover roasted chicken and mashed potatoes in separate airtight containers in the refrigerator for up to 3 days. Keeping them separate helps maintain the crispiness of the chicken skin.
To reheat, place the chicken drumsticks on a baking sheet in a 350 degree Fahrenheit oven for 10 to 15 minutes until warmed through. Reheat the mashed potatoes gently on the stovetop with a splash of milk, stirring frequently.
Warm the gravy separately in a saucepan over low heat, and refresh the green beans by steaming them again. Assemble your plate fresh, and it will taste almost as good as the first time.
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