Roasted Chicken Thigh Dinner with Garlic Mashed Potatoes and Steamed Green Beans
A hearty and flavorful dinner featuring juicy roasted chicken thighs paired with creamy garlic mashed potatoes and tender steamed green beans. Perfect for a comforting family meal.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4
Ingredients
8 bone-in, skin-on chicken thighs (about 3 pounds)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon smoked paprika
1 teaspoon garlic powder
2 tablespoons olive oil
2 pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks
4 cloves garlic, peeled
1/2 cup whole milk
4 tablespoons unsalted butter
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 pound fresh green beans, trimmed
1 tablespoon unsalted butter
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Instructions
Preheat the oven to 425°F (220°C).
In a small bowl, combine kosher salt, black pepper, smoked paprika, and garlic powder.
Pat the chicken thighs dry with paper towels. Rub the spice mixture evenly over all sides of the chicken thighs.
Heat olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the chicken thighs skin side down 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 for 20-25 minutes until the internal temperature reaches 165°F (74°C).
While the chicken is roasting, place the peeled and cut potatoes and garlic cloves in a large pot. Cover with cold water and add 1 teaspoon salt. Bring to a boil over high heat and cook until potatoes are tender, about 15-20 minutes.
Drain the potatoes and garlic and return them to the pot. Add the butter and mash until smooth.
Gradually stir in the milk until the mashed potatoes reach your desired creaminess. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Keep warm.
Place the trimmed green beans in a steamer basket over boiling water. Cover and steam for 5-7 minutes until tender but still crisp.
Transfer steamed green beans to a bowl. Add 1 tablespoon butter, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Toss to coat evenly.
Remove the chicken from the oven and let rest for 5 minutes before serving.
Plate the roasted chicken thighs with a generous scoop of garlic mashed potatoes and steamed green beans on the side. Serve immediately.