Ingredients
Method
Instructions
- Pat the drumsticks dry with paper towels. Mix dried parsley, oregano, paprika, salt, and pepper together. Rub olive oil all over the drumsticks and coat generously with the herb mixture.
- Arrange seasoned drumsticks on a baking sheet and scatter baby carrots around them. Roast in a preheated 425°F oven for about 30 minutes until chicken is golden brown and cooked through, and carrots are caramelized and tender.
- Place cubed potatoes in a pot of cold salted water and bring to a boil. Simmer for 12-15 minutes until fork-tender. Drain well, return to pot, and add butter, minced garlic, milk, salt, and pepper. Mash until creamy and fluffy.
- Place a generous scoop of mashed potatoes in the center of each plate. Arrange roasted chicken drumsticks on one side and carrots on the other. Sprinkle with fresh chopped parsley.
Nutrition
Notes
Pat the drumsticks dry before seasoning for crispier skin. Simmer potatoes in salted water to enhance their flavor. For extra creaminess, add an additional splash of milk when mashing if needed.
