Directions
- Preheat oven to 200°C (400°F). Season the chicken thighs with salt, pepper, smoked paprika, garlic powder, and thyme.
- Heat olive oil in a skillet over medium-high heat. Sear chicken thighs skin-side down for 5 minutes until golden brown. Flip and sear the other side for another 3–4 minutes. Transfer to the oven and roast for 20–25 minutes until cooked through.
- Meanwhile, boil potatoes in salted water for 15 minutes or until tender. Drain and mash with butter, milk, salt, and pepper until smooth and creamy.
- In another pan, heat olive oil for the vegetables. Sauté carrots and green beans for 5–7 minutes until tender-crisp. Season with salt, pepper, and rosemary.
- For the gravy, melt butter in a small saucepan over medium heat. Whisk in flour and cook for 1 minute until lightly golden. Gradually whisk in chicken stock until smooth. Simmer for 2–3 minutes until thickened. Season with salt and pepper.
- Plate the mashed potatoes, arrange the roasted chicken on top or beside, add sautéed vegetables, and drizzle with savory gravy. Serve immediately.
Recipe Details
Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes
Servings: 4
Difficulty: Medium
Variations & Substitutions
- Swap chicken thighs for roasted pork chops or beef steak for variety.
- Add caramelized onions to the gravy for extra sweetness.
- Replace green beans with broccoli or roasted Brussels sprouts.
- Use sweet potatoes instead of regular potatoes for a richer flavor.
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