Herb-Roasted Chicken with Creamy Mashed Potatoes and Buttered Corn 😍😋
Ingredients
For the herb-roasted chicken:
4 chicken thighs or drumsticks (or breasts)
2 tbsp olive oil
3 cloves garlic, minced
1 tsp dried rosemary
1 tsp dried thyme
1 tsp paprika
Salt & black pepper, to taste
Juice of ½ lemon (optional)
For the creamy mashed potatoes:
4–5 potatoes, peeled and chopped
3 tbsp butter
½ cup milk (or heavy cream)
Salt & black pepper, to taste
For the buttered corn:
2 cups corn (fresh, frozen, or canned)
2 tbsp butter
Pinch of salt
Optional: parsley or paprika
Instructions
1. Roast the chicken
Preheat oven to 200°C / 400°F.
Mix olive oil, garlic, rosemary, thyme, paprika, salt, pepper, and lemon juice.
Rub chicken well with seasoning.
Place chicken on a baking tray and roast for 35–45 minutes until golden and fully cooked.
2. Make creamy mashed potatoes
Boil potatoes in salted water for 15–18 minutes until fork-tender.
Drain and mash.
Mix in butter and milk until creamy. Season with salt and pepper.
3. Prepare buttered corn
Melt butter in a pan over medium heat.
Add corn and cook for 4–5 minutes.
Season with salt and optional parsley/paprika.
Serve
Plate the herb-roasted chicken with a big scoop of creamy mashed potatoes and warm buttered corn.
