Supper
Elevate your evening with this hearty "Supper" recipe that combines juicy, oven-roasted chicken thighs with a medley of perfectly seasoned vegetables and creamy mashed potatoes. Featuring bone-in, skin-on chicken thighs rubbed with a fragrant blend of garlic, dried thyme, rosemary, and paprika, this dish is packed with flavor and baked to golden perfection. Crisp baby potatoes, tender carrot sticks, and vibrant broccoli florets are roasted alongside the chicken, soaking in all the savory juices for a harmonious one-pan masterpiece. A side of buttery Yukon Gold mashed potatoes completes this wholesome, comforting meal that’s perfect for family dinners or entertaining guests. Ready in just one hour, this recipe is a deliciously easy way to bring restaurant-quality dining to your own kitchen.
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Recipe Information
Ingredients
- 4 pieces chicken thighs (bone-in, skin-on)
- 3 tablespoons olive oil
- 4 cloves garlic cloves, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups baby potatoes (halved)
- 2 cups carrots (cut into sticks)
- 2 cups broccoli florets
- 2 tablespoons butter
- 0.5 cup milk
- 4 medium Yukon Gold potatoes (peeled and cubed)
Instructions
Preheat your oven to 400°F (200°C).
In a small bowl, mix olive oil, garlic, thyme, rosemary, paprika, salt, and black pepper to create the chicken seasoning.
Rub the seasoning evenly over the chicken thighs and set them aside.
On a large baking sheet, toss the baby potatoes, carrot sticks, and broccoli florets with a tablespoon of olive oil, salt, and pepper.
Place the chicken thighs on top of the vegetables on the baking sheet.
Bake in the oven for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender.
While the chicken and vegetables are baking, boil the Yukon Gold potatoes in a large pot of salted water for 15-20 minutes, or until fork-tender.
Drain the boiled potatoes and mash them until smooth. Stir in butter and milk. Season with salt and pepper to taste.
Plate the roasted vegetables alongside the mashed potatoes and top with the baked chicken thighs. Serve warm and enjoy!
Nutrition Facts
Calories |
2610 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.5 g | 208% | |
| Saturated Fat | 47.3 g | 236% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 563 mg | 188% | |
| Sodium | 1086 mg | 47% | |
| Total Carbohydrate | 170.2 g | 62% | |
| Dietary Fiber | 28.3 g | 101% | |
| Total Sugars | 35.2 g | ||
| Protein | 136.3 g | 273% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 564 mg | 43% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 5397 mg | 115% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
