Description
A comforting and hearty meal featuring juicy, herb-roasted chicken drumsticks served over creamy mashed potatoes and tender roasted vegetables.
Ingredients
Scale
For the Crust:
- 8 chicken drumsticks
- 2 lbs russet potatoes, peeled and cubed
- 4 carrots, peeled and chopped
- 2 cups broccoli florets
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1 tsp dried rosemary
- 1 tsp dried thyme
- Salt and black pepper to taste
- 1/2 cup milk
- 4 tbsp butter
- 1/4 cup grated Parmesan cheese
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss chicken drumsticks with 2 tbsp olive oil, garlic, rosemary, thyme, salt, and pepper. Place on a baking sheet.
- In a separate bowl, toss carrots and broccoli with remaining olive oil, salt, and pepper. Spread on the baking sheet around the chicken.
- Roast in the oven for 30-35 minutes, until chicken is cooked through and vegetables are tender.
- Meanwhile, boil potatoes in salted water until soft, about 15-20 minutes. Drain and return to pot.
- Add milk, butter, and Parmesan to potatoes. Mash until smooth and creamy. Season with salt and pepper.
- Serve chicken drumsticks and roasted vegetables over a bed of creamy mash. Garnish with extra herbs if desired.
Notes
You can customize the seasonings to taste.