Chicken Thighs Mashed Potatoes
This Chicken Thighs Mashed Potatoes recipe combines juicy, flavorful chicken thighs with creamy mashed potatoes for a comforting weeknight dinner.
Ingredients
For the Chicken Thighs
- 4 pieces bone-in, skin-on chicken thighs
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- Salt and pepper to taste
For the Mashed Potatoes
- 4 large potatoes (about 2 pounds), peeled and cubed
- 1/2 cup milk (or more for desired creaminess) Add more if needed for creaminess.
- 1/4 cup butter
- Salt and pepper to taste
- Optional: garlic, chives, or sour cream for extra flavor Add for variations in flavor.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a small bowl, mix together the olive oil, garlic powder, paprika, thyme, salt, and pepper. Rub this mixture all over the chicken thighs.
Cooking the Chicken
- Place the chicken thighs in a baking dish, skin side up. Bake in the preheated oven for about 35-40 minutes or until the chicken reaches an internal temperature of 165°F (75°C) and the skin is crispy.
Cooking the Potatoes
- While the chicken is baking, boil a large pot of salted water. Add the cubed potatoes and cook until tender, about 15-20 minutes.
- Drain the cooked potatoes and return them to the pot. Add the butter, milk, and season with salt and pepper. Mash until they reach your desired consistency.
Serving
- Plate the mashed potatoes and place a chicken thigh on top. Drizzle any pan juices over the chicken for extra flavor.
Notes
Store leftovers in airtight containers in the refrigerator for up to 3 days. For longer storage, freeze the chicken and potatoes separately.