I used to think making a complete chicken dinner at home was intimidating. Pan-searing, timing everything perfectly, keeping sides warm, it all felt like too much.
Then I made this garlic butter chicken with mashed potatoes and glazed carrots, and everything changed.
Turns out, the whole meal comes together in under 45 minutes, and most of that is hands-off cooking time.
The chicken gets this gorgeous golden crust while staying juicy inside, the potatoes are buttery and smooth, and the carrots have just enough sweetness to balance the savory garlic.
This is the kind of dinner that looks fancy plated up but requires barely any special skills to pull off.
Why You Will Love This Garlic Butter Chicken Drumsticks with Mashed Potatoes & Glazed Carrots
Ingredients
- 6 chicken drumsticks
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 1 tsp paprika
- 1 tsp Italian seasoning
- 1 tsp garlic powder
- Salt and black pepper to taste
- 3 tbsp melted butter
- Fresh parsley for garnish
- 5 potatoes, peeled and cubed
- 4 tbsp butter
- 1/2 cup milk
- 3 cups baby carrots
- 2 tbsp butter
- 1 tbsp honey
- Parsley flakes
Step 1: Prepare and Season the Chicken
- 6 chicken drumsticks
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 1 tsp paprika
- 1 tsp Italian seasoning
- 1 tsp garlic powder
- Salt and black pepper to taste
I like to pat the drumsticks dry with paper towels first, this helps them get a better crust when they hit the pan.
In a small bowl, I mix the paprika, Italian seasoning, garlic powder, salt, and pepper together.
I find it helpful to rub this seasoning mix all over each drumstick, making sure every side gets coated evenly.
This is also when I mince the garlic and have it ready to go, since the cooking happens fast once we start.
Step 2: Start the Mashed Potatoes
- 5 potatoes, peeled and cubed
- Water for boiling
- Salt to taste
I get a pot of salted water boiling and add the cubed potatoes while I’m preparing the chicken.
This way, the potatoes cook while the chicken sears, and everything times out perfectly.
I tend to cut the potatoes into roughly 1-inch cubes so they cook evenly in about 15 to 20 minutes.
Step 3: Sear the Chicken Drumsticks
- 2 tbsp olive oil
- Seasoned drumsticks
I heat the olive oil in a large skillet over medium-high heat until it’s shimmering.
Once the oil is hot, I carefully place the drumsticks in the pan and let them sear undisturbed for about 4 to 5 minutes per side, I find that this creates that beautiful golden crust without moving them around.
I work in batches if needed so they’re not crowded in the pan.
Step 4: Add Garlic Butter and Finish Cooking
- 3 tbsp melted butter
- 3 minced garlic cloves
Once the drumsticks are golden on both sides, I pour off most of the excess oil and add the melted butter and minced garlic directly to the pan.
I reduce the heat to medium and let the chicken cook for another 8 to 10 minutes, spooning that garlic butter over the tops occasionally.
The chicken is done when the internal temperature hits 165°F at the thickest part without touching bone.
I tend to let the butter get slightly browned at the bottom of the pan, as those little browned bits add incredible flavor.
Step 5: Prepare the Glazed Carrots
- 3 cups baby carrots
- 2 tbsp butter
- 1 tbsp honey
- Parsley flakes
While the chicken is finishing, I heat butter in a separate skillet and add the baby carrots.
I cook them over medium heat for about 8 to 10 minutes, stirring occasionally, until they start to soften and get a little color.
Right before serving, I drizzle in the honey and toss to coat, then sprinkle with parsley flakes for freshness.
Step 6: Finish the Mashed Potatoes
- Cooked potatoes (drained)
- 4 tbsp butter
- 1/2 cup milk
- Salt and black pepper to taste
- Fresh parsley for garnish
Once the potatoes are fork-tender, I drain them well and return them to the pot.
I add the butter and milk, then mash everything together until it reaches the consistency I like (I prefer mine a little chunky, but you can go as smooth as you want).
I season with salt and pepper to taste, then garnish with fresh parsley.
Storage Instructions
Store: Keep leftovers in an airtight container in the refrigerator for up to 3 days. The chicken, potatoes, and carrots can all be stored together.
Freeze: Chicken drumsticks freeze well for up to 2 months. Freeze the mashed potatoes separately for up to 2 months (they can get watery if thawed and reheated with the carrots). The glazed carrots are best used fresh but can be frozen for up to 1 month.
Reheat: Reheat chicken in a 350°F oven for 10 to 15 minutes until warmed through. Reheat mashed potatoes in the microwave in 30-second intervals, stirring between, or gently warm on the stovetop with a splash of milk. Reheat carrots in a skillet over medium heat for 3 to 4 minutes.
What to Serve With This Garlic Butter Chicken Drumsticks with Mashed Potatoes & Glazed Carrots
- A simple green salad with vinaigrette to balance the richness
- Crusty bread or dinner rolls to soak up the garlic butter sauce
- Steamed green beans or asparagus for extra vegetables
- A crisp white wine like Pinot Grigio or a light rosé
Estimated Nutrition
- Calories: 520
- Protein: 35g
- Fat: 28g
- Carbohydrates: 38g
(Estimated per serving, without optional ingredients)
Garlic Butter Chicken Drumsticks with Mashed Potatoes & Glazed Carrots
Ingredients
Method
- Pat the drumsticks dry with paper towels. Mix paprika, Italian seasoning, garlic powder, salt, and pepper in a small bowl. Rub the seasoning mixture evenly over all sides of each drumstick. Mince the garlic and have it ready.
- Bring a pot of salted water to a boil. Add the cubed potatoes and cook for 15 to 20 minutes until fork-tender while you prepare the chicken.
- Heat olive oil in a large skillet over medium-high heat until shimmering. Carefully place the seasoned drumsticks in the pan and let them sear undisturbed for 4 to 5 minutes per side until golden. Work in batches if needed.
- Pour off excess oil from the pan. Add melted butter and minced garlic, then reduce heat to medium. Cook for another 8 to 10 minutes, spooning garlic butter over the tops occasionally. Chicken is done when internal temperature reaches 165°F at the thickest part.
- Heat butter in a separate skillet and add baby carrots. Cook over medium heat for 8 to 10 minutes, stirring occasionally, until softened. Drizzle with honey, toss to coat, and sprinkle with parsley flakes.
- Drain the cooked potatoes and return to the pot. Add butter and milk, then mash to desired consistency. Season with salt and pepper to taste. Garnish with fresh parsley.
- Arrange chicken drumsticks, mashed potatoes, and glazed carrots on each plate. Spoon any remaining garlic butter sauce from the pan over the chicken. Serve immediately.
