Servings: 2 people
Calories: 561kcal
Cost: $18.50
Equipment
- 1 large skillet Oven-safe
- 1 Potato masher
- 1 cutting board
- 1 Chef's Knife
- 1 Saucepan
Ingredients
- 4 pieces bone-in chicken thighs skin-on
- 2 TBSP olive oil
- 1 TSP garlic powder
- 1 LB potatoes peeled and cubed
- 4 TBSP butter
- 0.5 CUP milk warm
- 2 sprigs rosemary
- 1 medium lemon sliced
Instructions
- Preheat oven to 425°F. Season chicken thighs generously with garlic powder, salt, and pepper. Heat olive oil in a skillet over medium-high heat and sear chicken, skin side down, until golden and crispy.4 pieces bone-in chicken thighs, 2 TBSP olive oil, 1 TSP garlic powder
- Flip chicken thighs, add rosemary sprigs and lemon slices, then transfer skillet to oven. Roast for 30 minutes or until fully cooked.2 sprigs rosemary, 1 medium lemon
- Meanwhile, boil potatoes until tender, about 15 minutes. Drain, then mash with butter and warm milk until creamy. Season with salt and pepper.1 LB potatoes, 4 TBSP butter, 0.5 CUP milk
- Serve roasted chicken over garlic mashed potatoes, garnished with lemon slices and fresh rosemary.
Notes
For extra flavor, drizzle pan juices over the chicken and potatoes just before serving. Pair with steamed vegetables or a simple salad for a complete meal.
Disclaimer: This recipe is written and shared for entertainment and informational purposes only. Nutritional values are estimates and not medical advice. Always consult with a qualified professional for dietary concerns or food allergies.
Nutrition
Serving: 150g | Calories: 561kcal | Carbohydrates: 49g | Protein: 8g | Fat: 39g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 221mg | Potassium: 1151mg | Fiber: 7g | Sugar: 6g | Vitamin A: 820IU | Vitamin C: 73mg | Calcium: 126mg | Iron: 2mg
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