Roasted Chicken Thigh Dinner with Garlic Mashed Potatoes and Steamed Green Beans
A comforting and flavorful dinner featuring juicy roasted chicken thighs paired with creamy garlic mashed potatoes and tender steamed green beans. Perfect for a satisfying family meal.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- 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
1/8 teaspoon freshly ground black pepper
Instructions
Preheat the oven to 425°F (220°C).
In a small bowl, mix together the kosher salt, black pepper, smoked paprika, and garlic powder.
Pat the chicken thighs dry with paper towels. Rub both sides of each chicken thigh with olive oil, then sprinkle the seasoning mixture evenly over all sides of the chicken.
Place the seasoned chicken thighs on a rimmed baking sheet or in a roasting pan, skin side up, making sure they are spaced apart.
Roast the chicken in the preheated oven for 35 to 40 minutes, or until the skin is crispy and an instant-read thermometer inserted into the thickest part of the thigh reads 165°F (74°C).
While the chicken is roasting, place the peeled and chopped potatoes and garlic cloves in a large pot and cover with cold water by about an inch.
Bring to a boil over high heat, then reduce to a simmer and cook until the potatoes are very tender, about 15 minutes.
Drain the potatoes and garlic and return them to the pot.
Add the butter and mash the potatoes and garlic with a potato masher until mostly smooth.
Warm the milk slightly and gradually add it to the potatoes, mashing until creamy and smooth. Season with salt and pepper to taste. Cover and keep warm.
Bring a medium pot of salted water to a boil.
Add the green beans and cook for 3 to 4 minutes until tender-crisp.
Drain the green beans and immediately transfer them to a bowl of ice water to stop cooking and preserve their bright green color. Drain again.
Toss the green beans with butter, salt, and pepper.
Serve the roasted chicken thighs alongside the garlic mashed potatoes and steamed green beans.