A warm, soul-filling comfort meal featuring juicy herb-roasted chicken, buttery mashed potatoes, tender glazed carrots, and perfectly sautéed cabbage. This dish brings classic Sunday-dinner vibes straight to your table — simple ingredients, big flavors, and a cozy aroma that fills the whole house.
𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬
For the Herb-Roasted Chicken
4 chicken legs (drumstick + thigh attached)
1 tbsp olive oil
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp dried thyme
1 tsp dried parsley
1 tsp black pepper
1 tsp salt
1 medium onion, sliced
1 cup chicken broth
Mashed Potatoes
4 large potatoes, peeled & cubed
3 tbsp butter
½ cup milk (or more as needed)
Salt & pepper to taste
Glazed Carrots
3 cups baby carrots
1 tbsp butter
1 tbsp honey or brown sugar
Salt & pepper to taste
Sautéed Cabbage
2 cups shredded cabbage
1 tbsp butter or oil
Salt, pepper, and a pinch of garlic powder
𝐃𝐢𝐫𝐞𝐜𝐭𝐢𝐨𝐧𝐬
- Prepare the Chicken
Preheat oven to 375°F (190°C).
Season chicken generously with paprika, garlic powder, onion powder, thyme, parsley, salt, and pepper.
Heat a skillet with olive oil and sear the chicken on both sides until golden.
Transfer to a baking dish with sliced onions underneath.
Pour chicken broth over the top and roast for 45–55 minutes, until juicy and tender.
Spoon pan drippings over chicken before serving for extra flavor.
- Make the Mashed Potatoes
Boil potatoes in salted water until soft.
Drain, then mash with butter, milk, salt, and pepper until creamy.
Create a little “gravy well” on the plate and fill with chicken drippings (just like your photo!).
- Glazed Carrots
Simmer baby carrots in a small pot with butter, honey/brown sugar, salt, and pepper.
Cook until tender and lightly glazed.
- Sautéed Cabbage
Heat butter in a pan.
Add cabbage, salt, pepper, and garlic powder.
Sauté until lightly browned and tender.
Prep Time: 20 min
Cooking Time: 55 min
Total Time: 1 hr 15 min
Kcal: ~720 per serving
Servings: 4