Herb-Roasted Chicken with Creamy Mashed Potatoes and Buttered Corn

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

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.

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.

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.