Description
A comforting dish featuring sticky, smoky-sweet baked chicken thighs paired with creamy smoked gouda mashed potatoes.
Ingredients
- 6 bone-in, skin-on chicken thighs (about 3–4 lb / 1.4–1.8 kg)
- 1/2 to 3/4 cup chipotle honey sauce
- 2 lb (900 g) Yukon Gold or Russet potatoes
- 4 tablespoons unsalted butter
- 1/2 to 3/4 cup milk (whole or half-and-half)
- 1 to 1 1/2 cups grated smoked gouda
- Kosher salt and black pepper to taste
- Optional: chopped chives or parsley for garnish
Instructions
- Pat the chicken thighs dry with paper towels. Season with salt and pepper.
- Toss the thighs with chipotle honey sauce in a bowl or resealable bag. Refrigerate for at least 30 minutes.
- Peel and chop potatoes into chunks. Boil salted water and add potatoes. Simmer until fork-tender, about 12–15 minutes.
- Drain and return potatoes to the pot, mash with butter, then gradually stir in warmed milk until desired texture is reached.
- Fold in grated smoked gouda until melted. Season with salt and pepper.
- Preheat oven to 400°F (200°C). Arrange marinated thighs skin-side up on a rack over a baking sheet.
- Roast for 25–30 minutes until skin is caramelized and internal temperature reaches 165°F (74°C).
- Let chicken rest for 5 minutes before serving. Serve with mashed potatoes and drizzle extra sauce if desired.
Notes
For a dairy-free version, use olive oil instead of butter and plant-based milk. Chipotle honey can be made with honey and chipotle adobo sauce.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American