Serves: 4
Total Time: ~45 minutes
Comfort food, made from scratch
🛒 Ingredients
Chicken Thighs
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6 bone-in, skin-on chicken thighs
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1 tsp salt
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½ tsp black pepper
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1 tsp paprika
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1 tsp garlic powder
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1 tbsp olive oil
Mashed Potatoes
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2 lbs potatoes, peeled & cubed
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½ cup warm milk
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2 tbsp butter
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Salt to taste
Herb Gravy
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1 tbsp butter
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1 tbsp flour
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1½ cups chicken broth
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1 tsp fresh thyme (or ½ tsp dried)
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1 tsp fresh parsley, chopped
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Black pepper to taste
Roasted Carrots
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1 lb carrots, peeled & sliced
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1 tbsp olive oil
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½ tsp salt
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¼ tsp black pepper
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½ tsp dried thyme or rosemary
👨🍳 Instructions
🔥 Pan-Seared Chicken Thighs
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Pat chicken dry and season with salt, pepper, paprika, and garlic powder.
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Heat olive oil in a large skillet over medium-high heat.
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Place chicken skin-side down and sear 6–7 minutes until golden and crispy.
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Flip and cook another 10–12 minutes, until internal temp reaches 165°F (74°C).
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Remove chicken and keep warm (leave drippings in pan).
🥕 Roasted Carrots
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Preheat oven to 425°F (220°C).
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Toss carrots with olive oil, salt, pepper, and herbs.
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Roast for 20–25 minutes, stirring once, until tender and caramelized.
🥔 Mashed Potatoes
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Boil potatoes in salted water 15–18 minutes until fork-tender.
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Drain and mash with butter and warm milk.
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Season with salt and whip until creamy.
🌿 Herb Gravy
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In the same pan used for chicken, melt butter over medium heat.
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Whisk in flour and cook 1 minute.
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Slowly whisk in chicken broth until smooth.
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Simmer 3–5 minutes until thickened.
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Stir in thyme, parsley, and black pepper.
🍽️ To Serve
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Spoon mashed potatoes onto plates
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Top with crispy chicken thighs
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Drizzle with herb gravy
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Add roasted carrots on the side
💡 Tips
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For extra-crispy skin, don’t move the chicken while searing
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Swap milk for Greek yogurt or cream for richer mash
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Add a splash of lemon to gravy for brightness