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 olive oil, garlic powder, onion powder, paprika, thyme, rosemary, salt, and black pepper.
Step 4. Rub the seasoning mixture evenly over the chicken drumsticks.
Step 5. Arrange the drumsticks on a baking sheet and roast for 40 to 45 minutes, turning once halfway through cooking, until golden brown and the internal temperature reaches 165°F (74°C).
Step 6. While the chicken roasts, place the potatoes in a large pot and cover with salted water.
Step 7. Bring to a boil and cook for 15 to 20 minutes, or until fork-tender.
Step 8. Drain the potatoes thoroughly and return them to the pot.
Step 9. Add the butter, milk, salt, and black pepper, then mash until smooth and creamy. Cover and keep warm.
Step 10. Steam or boil the green beans for 5 to 6 minutes until tender-crisp.
Step 11. Toss the green beans with butter, salt, and black pepper and keep warm.
Step 12. In a saucepan over medium heat, melt the butter for the gravy.
Step 13. Whisk in the flour and cook for 1 to 2 minutes until lightly golden.
Step 14. Gradually whisk in the chicken broth until smooth.
Step 15. Add the Worcestershire sauce, garlic powder, salt, and black pepper.
Step 16. Simmer for 4 to 5 minutes, stirring frequently, until the gravy thickens.
Step 17. Spoon the mashed potatoes onto serving plates.
Step 18. Place the roasted chicken drumsticks on top of the mashed potatoes.
Step 19. Arrange the green beans alongside the potatoes.
Step 20. Generously spoon the brown gravy over the chicken and mashed potatoes.
Step 21. Garnish with fresh thyme leaves and chopped parsley.
Step 22. Serve immediately.
Storage and Reheating Tips
Store the chicken, mashed potatoes, green beans, and gravy separately in airtight containers in the refrigerator for up to 4 days.
Reheat the chicken in a 350°F (175°C) oven for 10 to 15 minutes or until heated through.
Warm the mashed potatoes with a splash of milk to restore their creamy texture.
Reheat the gravy in a saucepan over low heat, whisking occasionally. Add a little broth if it becomes too thick.
Freeze the cooked chicken and gravy for up to 2 months. Thaw overnight in the refrigerator before reheating.
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