YOUR SOLIN GENERATED RECIPE
Herb-Baked Chicken Thighs with Creamy Mashed Potatoes
Herb-marinated chicken thighs oven-roasted until juicy and served over smooth mashed potatoes topped with salty, crispy bacon.
INGREDIENTS
6.3 ounces Boneless Skinless Chicken Thighs
200 grams Yukon Gold Potatoes
2 tablespoons 1% Milk
1 slice Cooked Bacon
1 teaspoon Dried Rosemary
1/2 teaspoon Garlic Powder
PREPARATION
Preheat your oven to 400 degrees Fahrenheit.
Peel the potatoes and cut them into even cubes, then place them in a pot of boiling water and cook until fork-tender.
Pat the chicken thighs dry and season thoroughly with dried rosemary, garlic powder, salt, and black pepper.
Place the seasoned chicken on a parchment-lined baking sheet and roast for 20 to 25 minutes until the internal temperature reaches 165 degrees.
While the chicken cooks, fry the bacon in a small skillet until very crisp, then drain on a paper towel and crumble.
Drain the cooked potatoes and return them to the pot, mashing them with the milk until the texture is creamy and smooth.
Serve the roasted chicken thighs over the mashed potatoes and garnish with the crumbled crispy bacon.