Herbed Chicken Thighs with Garlic Mashed Potatoes

Name: Herbed Chicken Thighs with Garlic Mashed Potatoes
Cook time: 35 min
Yield: 4 servings
Ingredients: 20 ml olive oil divided; 7 g fine salt divided; 2 g black pepper freshly ground, divided; 4 g fresh rosemary finely chopped; 2 g fresh thyme leaves picked from stems; 6 clove garlic cloves 6 cloves minced, 2 cloves smashed; 900 g chicken thighs, bone-in, skin-on trimmed of excess fat and patted dry; 900 g Yukon Gold potatoes peeled and cut into 4 cm pieces; 2 clove garlic cloves 6 cloves minced, 2 cloves smashed; 4 g fine salt divided; 2500 ml water for boiling potatoes; 60 g unsalted butter divided; 10 ml olive oil divided; 120 ml whole milk warmed; 3 g fine salt divided; 1 g black pepper freshly ground, divided; 2 g lemon zest finely grated; 8 g fresh parsley chopped, for garnish

Chicken thighs are rubbed with herbs and garlic, then roasted until the skin is browned and the meat is cooked through. Yukon Gold potatoes are boiled with garlic, then mashed with butter and milk for a smooth, rich base. The finished dish is structured as a substantial side with hot mashed potatoes supporting the chicken.

By Julienne

Herbed Chicken Thighs with Garlic Mashed Potatoes

Cook time: 35 minutes

Servings: 4

Ingredients

20 ml olive oil divided
7 g fine salt divided
2 g black pepper freshly ground, divided
4 g fresh rosemary finely chopped
2 g fresh thyme leaves picked from stems
6 clove garlic cloves 6 cloves minced, 2 cloves smashed
900 g chicken thighs, bone-in, skin-on trimmed of excess fat and patted dry
900 g Yukon Gold potatoes peeled and cut into 4 cm pieces
2 clove garlic cloves 6 cloves minced, 2 cloves smashed
4 g fine salt divided
2500 ml water for boiling potatoes
60 g unsalted butter divided
10 ml olive oil divided
120 ml whole milk warmed
3 g fine salt divided
1 g black pepper freshly ground, divided
2 g lemon zest finely grated
8 g fresh parsley chopped, for garnish

Instructions

Heat the oven to 220°C. Line a rimmed baking sheet with parchment paper. In a small bowl, mix 20 ml olive oil, 7 g salt, 2 g black pepper, rosemary, thyme, and the 6 minced garlic cloves. Rub this mixture over the chicken thighs and place them skin-side up on the baking sheet. The chicken is coated evenly and arranged in a single layer.
Roast the chicken for 30 to 35 minutes, until the skin is browned and the thickest part of each thigh reaches 74°C. Rest the chicken for 5 minutes before serving. The skin is browned and the internal temperature reaches 74°C.
While the chicken roasts, place the potatoes, smashed garlic cloves, 4 g salt, and the water in a large pot. Bring to a boil over high heat, then reduce to a simmer and cook for 15 to 18 minutes, until the potatoes are completely tender when pierced with a knife. The potatoes break apart easily with a knife tip.
Drain the potatoes well. Return them to the hot pot, add the butter, the remaining 10 ml olive oil, and the warm milk. Mash until smooth or slightly rustic, then season with the remaining 3 g salt and the remaining 1 g black pepper. Fold in the lemon zest if using. The mash is creamy and holds soft peaks.
Spoon the mashed potatoes onto a platter or into a serving bowl. Top or arrange the roasted chicken thighs over the potatoes and garnish with parsley if using. The chicken sits on top of smooth, hot mashed potatoes and the dish is ready to serve.