Christopher Testani

Dig into a comforting plate of crispy chicken and garlicky mashed potatoes.

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Yields: 4 servings Prep Time: 0 hours 25 mins Total Time: 0 hours 30 mins

Ingredients 4 tbsp. extra-virgin olive oil 2 tbsp. fresh lemon juice 1 tbsp. Dijon mustard Kosher salt and pepper 1/2 c. fresh flat-leaf parsley, chopped 2 tsp. fresh thyme leaves 8 small chicken thighs (about 2 1/4 lbs. total) 10 cloves garlic, 8 left in their skins, 2 peeled and smashed 1 1/2 lb. medium Yukon gold potatoes (about 6), quartered This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site. Directions In a large bowl, whisk together 2 tablespoons oil, the lemon juice, mustard and 1⁄4 teaspoon each salt and pepper; stir in the parsley and thyme. Add the chicken and garlic (in their skins) and toss to coat; let sit for 10 minutes. Place the potatoes and smashed garlic in a large pot. Add enough cold water to cover and bring to a boil. Add 1 teaspoon salt, reduce heat and simmer until just tender, 15 to 18 minutes. Reserve 1⁄2 cup of the cooking liquid, drain the potatoes and garlic, and return them to the pot. Mash with the remaining 2 tablespoons oil, 1⁄4 teaspoon each salt and pepper, and 2 tablespoons of the reserved cooking liquid (adding more liquid as necessary). While the potatoes are cooking, heat a 12" cast-iron skillet over medium heat until hot, about 2 minutes. Place the chicken, skin side down, in the skillet and spoon the garlic cloves around it. Place a medium skillet on top of the chicken and put heavy cans in the skillet to weigh it down (this will flatten the chicken so it cooks up evenly and extra-crisp). Cook until the skin is golden brown and crisp, 8 minutes. Remove the cans and top skillet, turn the chicken over and stir the garlic. Return the skillet and cans and cook until the chicken is cooked through, 5 to 6 minutes more. Serve with the potatoes.

PER SERVING 826 CAL, 58.5 G FAT (15.5 G SAT FAT), 225 MG CHOL, 570 MG SOD, 42 G PRO, 35 G CAR, 4 G FIBER

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