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Honey Garlic Chicken leg quarter served with mashed potatoes and butter corn

Honey Garlic Chicken Leg Quarter with Mashed Potatoes & Butter Corn

A comforting and easy-to-make recipe featuring tender chicken leg quarters infused with honey and garlic, served with creamy mashed potatoes and buttery corn.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 550
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 2 large chicken leg quarters Choose fresh quarters with smooth skin
  • 2 tbsp olive oil For rubbing on the chicken
  • 4 cloves garlic, minced
  • 2 tbsp honey
  • 1 tbsp butter For brushing on the chicken
  • 1 tsp paprika
  • 1 tsp Italian seasoning
  • 1 tsp salt Adjust to taste
  • 1/2 tsp black pepper Adjust to taste
For the Mashed Potatoes
  • 2 lbs Yukon Gold potatoes, peeled and cubed
  • 4 tbsp butter For mash flavor
  • 1/2 cup warm milk For creaminess
  • Salt and pepper, to taste
For the Corn
  • 2 cups corn kernels Fresh or frozen
  • 2 tbsp butter For sautéing
  • 1 tsp garlic powder
  • Salt and pepper, to taste
  • 1 tbsp parsley, chopped For garnish
  • Fresh parsley for garnish

Method
 

Prepare the Chicken
  1. Preheat your oven to 400°F (200°C).
  2. Rub the chicken leg quarters with olive oil, minced garlic, paprika, Italian seasoning, salt, and black pepper.
Bake the Chicken
  1. Place the seasoned chicken on a baking sheet and roast in the oven for 45-50 minutes.
  2. Brush the chicken with a mixture of honey and melted butter for the last 10 minutes.
  3. Check that the internal temperature reaches 165°F.
Boil the Potatoes
  1. Bring a pot of salted water to a boil, then add cubed Yukon Gold potatoes.
  2. Cook until fork-tender, about 15-20 minutes.
Mash the Potatoes
  1. Drain the cooked potatoes and return them to the pot.
  2. Add butter, warm milk, and salt and pepper, then mash until smooth.
Sauté the Corn
  1. In a skillet, melt butter over medium heat.
  2. Add corn, garlic powder, and additional salt and pepper, sauté for 4-5 minutes.
Plate and Serve
  1. Serve the roasted chicken beside the creamy mashed potatoes and sautéed corn.
  2. Garnish with chopped fresh parsley.

Notes

Pair with roasted asparagus or a fresh green salad. For storage, keep in the fridge for up to 3 days or freeze for 2 months.