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Honey Garlic Chicken Leg Quarter with Mashed Potatoes & Butter Corn

A comforting dish of tender chicken leg quarters combined with a sweet and savory honey-garlic glaze, served alongside creamy mashed potatoes and buttery corn.
Print Recipe
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: 600
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 2 large chicken leg quarters Look for shiny skin and firm flesh.
  • 2 tbsp olive oil For rubbing on chicken.
  • 4 cloves garlic, minced Enhances flavor significantly.
  • 2 tbsp honey For glazing.
  • 1 tbsp butter To mix with honey for glaze.
  • 1 tsp paprika Adds color and flavor.
  • 1 tsp Italian seasoning For seasoning.
  • 1 tsp salt For seasoning.
  • 1/2 tsp black pepper For seasoning.
For the Mashed Potatoes
  • 2 lbs Yukon Gold potatoes, peeled and cubed Opt for their buttery flavor.
  • 4 tbsp butter For creaminess.
  • 1/2 cup warm milk Enhances creaminess.
  • 1 tsp salt For mashing.
  • 1/2 tsp black pepper For seasoning.
For the Corn
  • 2 cups corn kernels Fresh or frozen, sautéed for flavor.
  • 2 tbsp butter For sautéing corn.
  • 1 tsp garlic powder For added flavor.
  • 1 tbsp parsley, chopped For garnish.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Rub the chicken leg quarters generously with olive oil and minced garlic.
  3. Sprinkle paprika, Italian seasoning, salt, and pepper over the chicken.
Cooking the Chicken
  1. Place the seasoned chicken in a roasting pan and bake for 45-50 minutes.
  2. During the last 10 minutes, brush the chicken with honey and melted butter.
Preparing the Mashed Potatoes
  1. Boil a pot of salted water, add peeled and cubed Yukon Gold potatoes, and cook until fork-tender, about 15-20 minutes.
  2. Drain and mash the potatoes with butter, warm milk, and salt and pepper to taste.
Cooking the Corn
  1. In a skillet, melt 2 tablespoons of butter, add the corn with garlic powder, salt, and pepper, and sauté for 4-5 minutes.
Serving
  1. Plate the chicken alongside the mashed potatoes and sautéed corn, garnished with fresh parsley.

Notes

For a dairy-free option, substitute butter and milk with olive oil and a plant-based milk. Ensure seasonings are gluten-free if needed.