Ingredients
Scale
- 4 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- Salt and freshly ground black pepper
- 4 cups russet potatoes, peeled and chopped
- 1/2 cup milk or dairy-free alternative
- 2 tablespoons unsalted butter
- 1 tablespoon sour cream or dairy-free yogurt (optional)
- 1 cup baby carrots
- 1 cup green beans
- 1 tablespoon balsamic glaze
- Chopped fresh parsley for garnish
Instructions
- Preheat oven to 425F (220C).
- Season chicken with salt, pepper, thyme, and paprika; sear in olive oil about 4-5 minutes per side until golden.
- Transfer chicken to a baking sheet and roast 15-20 minutes until cooked through and skin is crisp.
- Boil potatoes in salted water until tender; drain and mash with milk, butter, and optional sour cream until creamy.
- Toss carrots and green beans with olive oil, salt, pepper, and balsamic glaze; roast in the oven for 12-15 minutes until tender and glossy.
- Let chicken rest 5 minutes, then plate with mashed potatoes and vegetables; garnish with parsley.
Notes
- You can swap chicken thighs for breasts, adjusting cooking time as needed.
- Mash can be dairy-free with olive oil and plant milk.
- Make-ahead: prep the vegetables while chicken rests to streamline weeknight dinner.
- Prep Time: 20 mins
- Cook Time: 40 mins
- Method: Roasting, boiling, mashing
- Cuisine: Fantasy-inspired comfort
- Diet: Contains dairy
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 32 g
- Cholesterol: 140 mg
