There’s something about a simple dinner that wraps you up in warmth, and this dish nails it. I remember the last time I made these roasted chicken thighs with creamy mashed potatoes—it was one of those evenings where the day had been a bit all over the place. The kind of night you walk into the kitchen half-distracted, juggling a phone call and wondering if you should start with the chicken or the potatoes. Somehow, the aroma of garlic and thyme seeping through the house pulled me in fully. The skin on those chicken thighs crisped up just right, crackling as I poked it nervously, worried I might have left it too long. Meanwhile, the mashed potatoes were meltingly soft, with just the right amount of butter and a whisper of sour cream that made them feel indulgent but not heavy. Sitting down to eat, the first bite was this perfect mix of crispy, juicy, and velvety that made me forget the chaos for a little while.
Why You’ll Love It:
- The roasted chicken skin crisps up beautifully, offering a satisfying crunch that contrasts with the tender meat beneath.
- The mashed potatoes are rich and creamy but don’t feel overly heavy—there’s a balance that keeps this dish comforting without being too much.
- It’s simple—and that’s kind of the point. No complicated steps, just honest flavors coming together.
- While the recipe takes about an hour, most of that is hands-off roasting and boiling time, which means you can prep or relax in between.
If you’ve got leftover chicken and potatoes, they reheat pretty well, though the skin might lose some crispness, so eating it fresh is definitely best if you can manage.
PrintRoasted Chicken Thighs with Creamy Mashed Potatoes
A comforting and hearty dinner featuring juicy roasted chicken thighs paired with creamy, buttery mashed potatoes. Perfect for a satisfying weeknight meal.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4
Ingredients
4 bone-in, skin-on chicken thighs
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon dried thyme
2 tablespoons olive oil
2 pounds russet potatoes, peeled and cut into 2-inch chunks
4 tablespoons unsalted butter, divided
1/2 cup whole milk, warmed
1/4 cup sour cream
1 teaspoon kosher salt, for potatoes
1/2 teaspoon black pepper, for potatoes
2 cloves garlic, peeled and smashed
Fresh parsley, chopped, for garnish
Instructions
Preheat the oven to 425°F (220°C).
In a small bowl, mix 1 teaspoon kosher salt, 1/2 teaspoon black pepper, garlic powder, and dried thyme.
Pat the chicken thighs dry with paper towels. Rub the spice mixture evenly over both sides of the chicken thighs.
Heat olive oil in a large oven-safe skillet over medium-high heat.
Place the chicken thighs skin-side down in the skillet and sear for 5-6 minutes until the skin is golden brown and crispy.
Flip the chicken thighs and transfer the skillet to the preheated oven.
Roast the chicken thighs in the oven for 20-25 minutes, or until the internal temperature reaches 165°F (74°C).
While the chicken is roasting, place the peeled and chopped potatoes along with smashed garlic cloves in a large pot and cover with cold water.
Add 1 teaspoon kosher salt to the pot and bring to a boil over high heat.
Reduce heat to medium and simmer until potatoes are fork-tender, about 15-20 minutes.
Drain the potatoes and garlic well and return them to the pot.
Add 2 tablespoons butter, warmed whole milk, and sour cream to the potatoes.
Mash the potatoes with a potato masher or electric mixer until smooth and creamy.
Season mashed potatoes with 1/2 teaspoon black pepper and additional salt if needed. Remove garlic cloves before mashing if desired.
Remove the chicken from the oven and let it rest for 5 minutes.
Serve the roasted chicken thighs over a bed of creamy mashed potatoes.
Garnish with chopped fresh parsley before serving.
Kitchen Notes: I usually cook this in an oven-safe skillet, which makes going from stovetop to oven seamless, and cleanup a little easier. Serving this with a simple green salad or steamed veggies adds a fresh contrast to the richness of the meal. Sometimes, if I’m feeling a bit adventurous, I swap out the thyme for rosemary or add a pinch of smoked paprika to the chicken rub for a slight smoky twist. I haven’t tried it with sweet potatoes yet, but I imagine the creamy texture would lend itself well, even if the flavor shifts a bit. For a dairy-free version, swapping the butter and sour cream for coconut milk and a little olive oil might work—I haven’t tested it fully, but it’s something I’m curious about.
FAQ:
Can I use boneless chicken thighs? Yes, though the cooking time might be slightly less, and you may miss the extra juiciness that bone-in thighs offer.
What if I don’t have sour cream? A dollop of plain yogurt or just extra butter and milk can do the trick to keep those potatoes creamy.
Is it okay to prep the potatoes ahead of time? You can peel and cut them earlier, but I’d wait to boil and mash until closer to serving for the best texture.
Give this a try on a night when you want something satisfying without the fuss. Once you take that first bite, you’ll see why it’s the kind of meal you’ll want to come back to again.