Name: Herb-roasted chicken and mashed potatoes
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 1 serving
Ingredients: 3.5 oz chicken drumstick, patted dry; 3.5 oz chicken thigh, trimmed of excess skin and fat; 4 oz Yukon Gold potatoes, peeled and chopped; 3 oz broccoli florets; 1 tsp extra virgin olive oil; 2 cloves garlic, minced; 3 tbsp low-sodium chicken broth; 1 tsp lemon juice; 1/2 tsp onion powder; 1/4 tsp dried parsley; 1 tsp salt; 1/2 tsp black pepper; 1 1/2 tbsp 2% milk; 1 1/2 cups water

Instructions

Prep 20 min · Cook 35 min

Preheat your oven to 400°F. Place the chicken drumstick and thigh in a small roasting pan. Rub with half the olive oil, the onion powder, dried parsley, half the salt, and the black pepper. Roast the chicken for 25 minutes.
While the chicken roasts, place the potatoes and garlic in a small saucepan and cover with the water. Bring to a boil on the stove over high heat, then reduce to a simmer. Cook for 15 to 18 minutes until very tender.
Toss the broccoli florets with the remaining olive oil and a tiny pinch of the salt. When the chicken has roasted for 25 minutes, add the broccoli to the roasting pan. Roast for 20 minutes more. Done when opaque in the center, 175°F.
Drain the potatoes and garlic. Return them to the pan and add the milk and the remaining salt. Mash until smooth. Cover and set aside while the chicken finishes.
Move the chicken and broccoli to a plate to rest. Place the roasting pan on the stove over medium heat. Pour in the chicken broth and scrape up any browned bits. Simmer for 4 minutes until reduced by half, then stir in the lemon juice and any juices from the resting chicken.

Nutrition

Ingredients

Instructions

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