Chipotle Honey Chicken Thighs with Smoked Gouda Mashed Potatoes
A delicious combination of spicy chipotle honey chicken thighs paired with creamy smoked Gouda mashed potatoes, perfect for any day of the week.
Ingredients
For the Chicken
- 4 pieces bone-in, skin-on chicken thighs
- 1/4 cup chipotle honey
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
For the Mashed Potatoes
- 2 pounds potatoes, peeled and cubed
- 1/2 cup milk
- 4 ounces smoked Gouda cheese, shredded
- 2 tablespoons butter
- Fresh parsley for garnish (optional)
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- In a large bowl, season the chicken thighs with olive oil, smoked paprika, garlic powder, salt, and black pepper. Coat each piece well and place them in a baking dish, brushing the tops generously with chipotle honey.
Cooking Potatoes
- In another pot, bring water to a boil. Add the cubed potatoes and cook until fork-tender, approximately 15-20 minutes. Drain the potatoes.
Making Mashed Potatoes
- Return the drained potatoes to the pot and mash them with milk, shredded smoked Gouda cheese, and butter until creamy and smooth.
Baking
- Pour the creamy mashed potatoes surrounding the seasoned chicken in the baking dish. Bake for about 40 minutes, or until the chicken is fully cooked (internal temperature 165°F/75°C) and has crispy skin, while the potatoes are golden.
Serving
- Garnish with fresh parsley before serving.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.