Juicy herb roasted chicken served with creamy mashed potatoes and buttery carrots for a classic comfort meal.
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Calories: 620kcal
Equipment
- Baking Dish
- Mixing Bowl
- Saucepan
- Potato masher
Ingredients
- 2 chicken legs (thigh and drumstick)
- 2 cups mashed potatoes
- 1 cup baby carrots
- 3 tablespoons butter
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon dried Italian herbs
- salt and black pepper to taste
- 1/2 cup chicken broth
Instructions
- Preheat oven to 400°F (200°C). Rub chicken legs with olive oil, garlic, Italian herbs, salt and pepper.
- Place chicken in a baking dish and pour chicken broth around the chicken.
- Roast for 35–40 minutes until the skin is golden and the chicken is cooked through.
- Mash cooked potatoes with butter, a splash of broth, salt and pepper until creamy.
- Cook carrots in a pan with butter, parsley, salt and pepper until tender.
- Serve roasted chicken with mashed potatoes and carrots, spooning pan juices over the top.
Notes
Spoon the flavorful roasting juices over the chicken and potatoes before serving for extra flavor.
Nutrition
Calories: 620kcal | Carbohydrates: 38g | Protein: 42g | Fat: 32g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Cholesterol: 140mg | Sodium: 480mg | Potassium: 920mg | Fiber: 5g | Sugar: 6g | Vitamin A: 6200IU | Vitamin C: 14mg | Calcium: 90mg | Iron: 3mg