This classic Homestyle Baked Chicken dinner delivers pure comfort: crispy-skinned, juicy oven-roasted chicken drumsticks (or thighs), ultra-creamy mashed potatoes, and tender steamed mixed vegetables. It’s simple, satisfying, nostalgic, and perfect for family meals or cozy evenings. Full of old-school flavor with minimal fuss!

Here are some inviting plates of this timeless comfort meal—golden chicken, fluffy mash, and vibrant veggies:

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 2 (double ingredients for 4)
Calories per serving: ~620 kcal

Ingredients

For the Chicken

• 4 chicken drumsticks (or bone-in thighs for extra juiciness)
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp paprika (smoked or sweet)
• ½ tsp onion powder
• Salt and freshly ground black pepper, to taste
• Optional: ½ tsp dried rosemary or thyme

For the Mashed Potatoes

• 2 lbs (about 900 g) potatoes (Yukon Gold for creaminess or Russet for fluffiness), peeled and cubed
• 3 tbsp unsalted butter
• ¼ cup milk (or heavy cream for richer mash)
• Salt and black pepper, to taste

For the Steamed Veggies

• 1 cup broccoli florets
• 1 cup cauliflower florets
• 1 cup carrots, sliced or baby carrots halved
• Salt, to taste
• Optional: drizzle of olive oil, squeeze of lemon, or sprinkle of dried herbs

Instructions

1. Preheat & Prep Chicken: Preheat oven to 400°F (200°C). Line a baking sheet with foil or parchment for easy cleanup. Pat chicken pieces very dry with paper towels. Rub with olive oil, then season generously on all sides with garlic powder, paprika, onion powder, salt, pepper, and optional dried herbs.
2. Roast the Chicken: Place chicken on the prepared baking sheet (skin-side up). Roast for 35–40 minutes, or until the skin is golden and crispy and the internal temperature reaches 165°F (74°C) in the thickest part (avoid touching bone). Let rest 5 minutes before serving.
3. Cook the Potatoes: While chicken roasts, place cubed potatoes in a large pot, cover with cold salted water, and bring to a boil. Reduce heat and simmer 15–20 minutes until fork-tender. Drain well. Return to the pot over low heat for 30 seconds to evaporate excess moisture. Mash with butter, warm milk, salt, and pepper until smooth and creamy. Adjust seasoning and keep warm.
4. Steam the Veggies: In a steamer basket or pot with 1–2 inches of boiling water, steam carrots first for 3–4 minutes. Add broccoli and cauliflower florets and steam another 4–5 minutes until crisp-tender. Remove immediately to avoid overcooking. Season lightly with salt (and optional olive oil, lemon, or herbs).
5. Plate & Serve: Scoop a generous portion of creamy mashed potatoes onto each plate. Add two golden chicken drumsticks (or thighs). Arrange the colorful steamed veggies on the side. Optional: add an extra pat of butter on the potatoes or a drizzle of pan juices from the chicken for extra richness.

Tips for Success

• Extra Crispy Skin: Pat chicken very dry and roast on a wire rack if possible.
• Creamier Mash: Warm the milk slightly before adding and don’t over-mix (overworked potatoes become gluey).
• Veggie Timing: Start carrots first since they take longest; add the quicker-cooking broccoli and cauliflower later.
• Make Ahead: Roast chicken and steam veggies earlier; reheat chicken in a 350°F oven for 10 minutes and warm mash with a splash of milk.
• Variations: Add garlic or chives to the mash, or toss veggies with a little butter and Parmesan for extra flavor.

This homestyle baked chicken dinner is warm, hearty, and full of love—classic comfort food at its best. Enjoy every cozy bite! ✨🍗🥔