Here’s a classic, comforting recipe for chicken thighs with mashed potatoes:
Garlic Herb Chicken Thighs with Creamy Mashed Potatoes
Ingredients (serves 2–3):
For the chicken:
- 4 bone-in, skin-on chicken thighs
- Salt and pepper
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp dried thyme or rosemary (or a few sprigs fresh)
For the mashed potatoes:
- 500g potatoes, peeled and cut into chunks
- 3 tbsp butter
- ½ cup milk (or cream for richer mash)
- Salt and pepper to taste
- Optional: 1 clove garlic, boiled with potatoes for extra flavor
Instructions:
- Cook the potatoes:
- Place potatoes in a pot of salted water. Boil 15–20 minutes until tender.
- Drain and mash with butter, milk, salt, and pepper until creamy.
- Cook the chicken:
- Preheat oven to 200°C (400°F) if finishing in oven.
- Season chicken thighs with salt, pepper, paprika, and garlic powder.
- Heat olive oil in a skillet over medium-high heat. Sear chicken, skin-side down, 5–6 minutes until golden brown. Flip and sear other side 3–4 minutes.
- Add garlic and thyme, then transfer skillet to oven for 15–20 minutes until internal temperature reaches 75°C (165°F). (Skip oven if pan-cooking only; just reduce heat, cover, and cook 15 minutes.)
- Serve:
- Plate chicken thighs with a generous scoop of mashed potatoes. Spoon pan juices over the chicken for extra flavor.
Optional enhancements:
- Add sautéed green beans or roasted carrots for a full meal.
- Mix a little sour cream or cream cheese into the mashed potatoes for extra creaminess.
If you want, I can give a one-pan stovetop version where the chicken cooks right on top of the potatoes for maximum flavor and minimal cleanup.
Do you want that version too?
