Recipe: Roast Chicken, Vegetables & Mashed Potatoes

This is more of a quick meal idea rather than a true recipe. But it is so simple and tasty, I wanted to share it. It’s chilly outside, light hail coming and going—a prefect day for a cozy meal like this.


  • Roast chicken (I deboned a whole roast chicken from the market)
  • Brussel sprouts, halved
  • Baby carrots, sliced
  • Mashed potatoes (this I made from scratch with russet potatoes, butter, cream, salt and pepper)
  • Gravy (I used a packet of turkey gravy, then added some herbs de Provence and a little butter, salt and pepper to taste)


I deboned the roast chicken and made the mashed potatoes the day before, so it was as easy as cooking the vegetables, making the gravy and heating up the rest.

I prepared the veggies then cooked them in a pan with some water until just tender, adding salt and pepper to taste. I made the gravy packet based on the directions and added a pinch of herbs de Provence, a smidge of butter, and salt and pepper. Then I heated up the mashed potatoes in a pan. After storing most of the gravy to use later, I added a serving of chicken to heat it up. I piled the veggies on top of the mashed potatoes and poured the gravy and chicken over the top.

And voila! A nice hot meal on a chilly winter day. Very satisfying and quite tasty for a quick meal.

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