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Classic Roasted Chicken with Creamy Mashed Potatoes & Sweet Corn

2.74 from 15 votes
Heartwarming roasted chicken served with creamy mashed potatoes and buttery sweet corn—a comforting classic that's easy and quick to make for any night of the week.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

For the Roasted Chicken
  • chicken pieces (drumsticks and thighs) pat dry with paper towels
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1 tsp salt
  • 1/2 tsp black pepper
For the Mashed Potatoes
  • 2 lb medium-sized potatoes peeled and chopped (peeling optional)
  • 4 tbsp butter
  • 1/2 cup milk warmed
  • salt and black pepper to taste
For the Sweet Corn
  • 1 cup corn kernels fresh, frozen, or canned
  • 1 tbsp butter
  • salt and black pepper to taste

Equipment

  • Oven
  • baking sheet
  • Large Pot
  • Skillet
  • Mixing bowl
  • Potato masher

Method
 

  1. Step 1: Preheat your oven to 400°F (200°C).
  2. Step 2: Pat the chicken pieces dry with paper towels. Rub each piece with olive oil, then sprinkle garlic powder, onion powder, paprika, salt, and black pepper evenly over them.
  3. Step 3: Arrange the chicken on a baking sheet, skin side up, and roast for 40 to 50 minutes until golden brown and cooked through (internal temperature 165°F/75°C).
  4. Step 4: While the chicken roasts, boil the peeled and chopped potatoes in salted water until fork-tender, about 15 minutes. Drain well.
  5. Step 5: Mash the potatoes with butter and warmed milk, adding salt and pepper to taste. Add milk gradually for desired creaminess.
  6. Step 6: Heat corn kernels in a skillet over medium heat with butter, salt, and pepper. Stir occasionally until warmed through and glossy, about 5 minutes.
  7. Step 7: Plate roasted chicken alongside mashed potatoes and buttery corn. Optionally, drizzle pan drippings or light gravy over the potatoes or add a pat of melted butter on top.

Notes

Swap drumsticks and thighs for whole chicken or boneless breasts for leaner cuts. Use cream, half-and-half, or dairy-free milk alternatives for mashed potatoes. Add herbs like rosemary, thyme, or parsley to chicken before roasting for extra flavor. Stir in shredded cheddar or cream cheese into mashed potatoes for richness. Store leftovers separately in airtight containers; chicken and corn keep 3-4 days in fridge, mashed potatoes can be refreshed by reheating with milk or butter.