Herb-Crusted Chicken Thighs with Garlic Mashed Potatoes

Name: Herb-Crusted Chicken Thighs with Garlic Mashed Potatoes
Cook time: 35 min
Yield: 6 servings
Ingredients: 10 ml olive oil divided; 70 g plain breadcrumbs; 10 g fresh parsley leaves finely chopped; 3 g fresh thyme leaves picked from stems; 2 g garlic powder; 2 g smoked paprika; 8 g fine salt divided; 2 g ground black pepper divided; 20 ml olive oil divided; 1200 g bone-in, skin-on chicken thighs patted dry; 7 g fine salt divided; 2 g ground black pepper divided; 1200 g Yukon Gold potatoes peeled and cut into 4 cm pieces; 2000 ml water for boiling potatoes and steaming beans; 4 clove garlic cloves minced, divided; 180 ml whole milk warmed; 40 g unsalted butter divided; 450 g green beans trimmed; 500 ml water for boiling potatoes and steaming beans; 20 g unsalted butter divided; 2 clove garlic cloves minced, divided

Bone-in chicken thighs are coated in seasoned breadcrumbs and baked until crisp and juicy. They are served with smooth garlic mashed potatoes and tender green beans for a complete weekend dinner.

By Julienne

Herb-Crusted Chicken Thighs with Garlic Mashed Potatoes

Cook time: 35 minutes

Servings: 6

Ingredients

10 ml olive oil divided
70 g plain breadcrumbs
10 g fresh parsley leaves finely chopped
3 g fresh thyme leaves picked from stems
2 g garlic powder
2 g smoked paprika
8 g fine salt divided
2 g ground black pepper divided
20 ml olive oil divided
1200 g bone-in, skin-on chicken thighs patted dry
7 g fine salt divided
2 g ground black pepper divided
1200 g Yukon Gold potatoes peeled and cut into 4 cm pieces
2000 ml water for boiling potatoes and steaming beans
4 clove garlic cloves minced, divided
180 ml whole milk warmed
40 g unsalted butter divided
450 g green beans trimmed
500 ml water for boiling potatoes and steaming beans
20 g unsalted butter divided
2 clove garlic cloves minced, divided

Instructions

Heat the oven to 220°C. Set a wire rack on a rimmed baking sheet and lightly oil the rack and tray with 10 ml of the olive oil. Oven is fully preheated and the rack is lightly coated.
In a bowl, mix the breadcrumbs, parsley, thyme, garlic powder, paprika, 8 g of the salt, and 2 g of the black pepper. Stir in 20 ml of the olive oil until the crumbs look evenly moistened. The crumb mixture clumps lightly when squeezed.
Season the chicken thighs with the remaining 7 g salt and 2 g black pepper. Press the breadcrumb mixture onto the top and sides of each thigh, then place them on the rack skin-side up. Each thigh is evenly coated and arranged with space between pieces.
Bake for 30 to 35 minutes, until the coating is deep golden and the thickest part of the chicken reaches 74°C. If the crust browns too quickly, loosely tent the pan with foil for the last few minutes. Chicken is browned and registers 74°C at the bone.
While the chicken bakes, place the potatoes and 2000 ml of the water in a large pot. Bring to a boil, then simmer 15 to 18 minutes until the potatoes fall apart when pierced. Add the garlic for the last 3 minutes of simmering. Potatoes are very tender and a knife slides through easily.
Drain the potatoes well, then return them to the hot pot for 1 minute over low heat to evaporate excess moisture. Mash with the milk and 40 g of the butter until smooth and creamy. Taste and add a little more salt only if needed from the measured total already listed. Mashed potatoes are smooth and hold soft peaks.
During the final 5 minutes of chicken baking, steam or blanch the green beans in the remaining 500 ml of water until bright green and just tender, 4 to 5 minutes. Drain well, then toss with the remaining 20 g butter, the remaining 2 garlic cloves minced finely, and the remaining 5 ml olive oil. Green beans are vivid green, tender-crisp, and lightly coated.
Rest the chicken for 5 minutes, then serve with the mashed potatoes and green beans. Chicken juices stay inside the meat when cut.