Roast Chicken Quarters With Pan Gravy And Mashed Potatoes

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 60 min · Chicken · high-protein

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Ingredients

• 4 (about 2 1/2 lb) chicken leg quarters
• 1 lb russet potatoes
• 2 1/2 tbsp unsalted butter
• 1/4 cup whole milk
• 3/4 cup chicken broth
• 1 1/2 tbsp all-purpose flour
• 3/4 tbsp olive oil
• 6 oz, trimmed green beans
• 1 tbsp total salt, pepper, paprika and thyme

Method (tap to check — screen stays awake)

1. Dry the chicken quarters thoroughly, rub with oil, and season hard with salt, pepper, paprika and thyme, working some under the skin.
2. Roast skin side up at 425F for 40 to 45 minutes until the skin is crackling brown and the thigh joint reads 175F.
3. Boil the peeled, quartered potatoes 18 minutes until a knife meets no resistance, then drain and mash with the milk and 3 tbsp butter.
4. Steam the green beans 5 minutes until they turn vivid green and bend without snapping.
5. Pour the pan drippings into a skillet, whisk in the remaining butter and the flour, and cook 2 minutes until it smells nutty.
6. Add the broth and simmer 4 minutes, whisking, until the gravy thickens enough to coat a spoon.
7. Rest the chicken 5 minutes, then serve over the mash with gravy and beans.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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