Roasted Chicken Thighs With Mashed Potatoes

Preparation Of Ingredients. Prepare all ingredients and preheat the oven to 200 °C (top/bottom heat). Prepare a baking pan or casserole dish ✨

Seasoning The Chicken Thighs. Pat the chicken thighs dry with paper towels. Place them in the baking pan, sprinkle them on all sides with grill seasoning and lightly brush them with oil.

Roasting The Thighs. Position the thighs skin-side up. Add a splash of water and roast in the preheated oven at 200 °C for approximately 40-45 minutes until golden brown and fully cooked. The thighs are done when the meat is tender and the skin is golden and crispy.

Cooking The Potatoes. Peel the potatoes and cut them into smaller pieces. Place them in salted water over medium-high heat and cook for approximately 15-20 minutes until soft and falling apart.

Preparation Of The Mash. Drain the cooked potatoes and let them evaporate briefly without a lid. Add butter and some of the milk, mash everything until smooth. Add the remaining milk as needed to make the mash creamy and smooth.

Seasoning The Mash. Season the mash to taste with salt and pepper if desired. Stir it briefly once more.

Serving. Let the roasted thighs rest for 2-3 minutes. Serve them with mashed potatoes. Pour the cooking liquid from the pan over the meat or mash onto the plate.