Herb-Butter Roasted Chicken & Creamy Mashed Carrots

 

6 chicken leg quarters

3 T. butter, softened

1½ T. Old Bay seasoning, divided

2 (12-oz) pkg broccoli-cauliflower medley

2 T. olive oil

 

Preheat oven to 375ºF. Arrange chicken on a large rimmed baking sheet. Combine butter and 1 T. seasoning; rub over chicken. Bake 20 minutes. Meanwhile, toss together broccoli medley, oil, and ½ T. seasoning over a second large baking sheet. Increase oven temperature 450ºF.  Bake chicken and broccoli 15 minutes or until chicken is browned and vegetables are tender.

 

Creamy Mashed Carrots

 

2 lb baby carrots

2 T. butter

½ tsp. salt

¼ tsp. pepper

¾ cup milk

 

Bring carrots and water to cover to a boil in a large saucepan; cook 15 minutes or until tender. Drain and return pot to medium heat; add butter, salt, and pepper. Mash with a potato masher until creamy and thoroughly heated. Add milk, 1 T. at a time, until desired consistency.