Roasted Chicken Thighs With Smashed Potatoes

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

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

Roasting The Chicken Thighs. Place the chicken thighs skin-side up. Pour a little water around them and roast in the preheated oven at 200°C for approximately 35–45 minutes until golden and cooked through. The meat should be juicy and the skin crispy.

Cooking The Potatoes. Peel the potatoes, cut them into smaller pieces and bring to a boil in salted water. Cook over medium to medium-high heat for approximately 15–20 minutes until tender – they should be easily pierced with a fork.

Preparation Of Smashed Potatoes. Drain the cooked potatoes thoroughly and let them dry briefly on a warm pan without heat. Add butter and lightly crush the potatoes (not into complete puree) – they should have a coarser texture.

Final Adjustment Of Potatoes. Clean the spring onions and chop finely. Mix them into the smashed potatoes; you can leave some on top for better appearance and freshness.

Serving. Let the roasted thighs rest for 2–3 minutes. Serve them with smashed potatoes. Pour the pan juices over the meat or potatoes for more flavor. 🍽️