@therecipecollector: Reflecting on my childhood family dinners and my mother, Nancy Marie Gibson, I decided to recreate a comforting Sunday roast. The aroma of tender chicken leg quarters and homestyle sides filling the kitchen brought back the happiest memories of gathering around the table. Get your cook on with NancyG! 👩‍🍳 This ultimate comfort meal features succulent, perfectly seasoned roasted chicken leg quarters with ultra-crispy skin, fluffy mashed potatoes, tender glazed carrots, and golden roasted potato wedges, all swimming in a rich, savory pan gravy. Every bite delivers a deeply satisfying, hearty, and mouthwatering flavor experience. Here’s how you can make it: Recipe Basics: - Yield: 6 servings - Measurements: USA standard (rounded up) Ingredient List: - 6 chicken leg quarters - 3 tablespoons olive oil - 2 tablespoons butter - 1 teaspoon salt - 1 teaspoon black pepper - 1 tablespoon garlic powder - 1 tablespoon dried rosemary - 4 potatoes, peeled & quartered for roasting - 4 carrots, peeled & cut into sticks - 4 potatoes, peeled & boiled for mashing - 1/2 cup milk - 3 cups chicken broth - 3 tablespoons all-purpose flour Detailed Instructions: 1. Preheat oven to 400°F and grease a large roasting pan. 2. Rub chicken with olive oil, salt, pepper, garlic powder, and rosemary. 3. Place chicken, roasting potatoes, and carrots in the pan. 4. Roast for 45-50 minutes until chicken is golden (165°F internal temp). 5. While chicken roasts, mash boiled potatoes with butter and milk until creamy. 6. Remove chicken and veggies. Transfer pan drippings to a skillet over medium heat. 7. Melt butter, whisk in flour for 1 minute. 8. Gradually pour in chicken broth, whisking constantly. Simmer 5 minutes until gravy thickens. 9. Serve roasted chicken with mashed potatoes, glazed carrots, and potato wedges, generously drenched in gravy. Chef's Notes by NancyG: For extra sweetness, toss carrots in 1 tbsp honey before roasting. You can substitute bone-in chicken thighs and drumsticks if leg quarters are unavailable. Nutritional Facts (Per Serving): - Calories: 590 - Fat: 28 g - Protein: 45 g - Carbs: 40 g #TheRecipeCollector #NancyGCookOn #fyp #ChickenDinner #ComfortFood

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Friday 18 September 2026 06:50:46 GMT