Description
A satisfying meal featuring tender chicken in a sweet-savory glaze, crispy herb potatoes, and creamy mashed potatoes.
Ingredients
Scale
- 1.5 pounds boneless skinless chicken thighs, cut into 1-inch pieces
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- ½ cup honey
- ¼ cup low-sodium soy sauce
- 2 tablespoons apple cider vinegar
- 1 tablespoon water
- 2 pounds russet or Yukon Gold potatoes, peeled and cut into large chunks
- 1 pound small red or yellow potatoes, halved or quartered
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme leaves
- 3 tablespoons unsalted butter
- ¼ cup whole milk or heavy cream
- 2 green onions, sliced thin
- 1 teaspoon sesame seeds (optional)
Instructions
- Preheat oven to 400°F. Toss small potatoes with oil, herbs, salt, and pepper; roast for 25-30 mins. Simmer large potatoes in salted water until tender, then drain.
- Pat chicken dry and season with salt, pepper, garlic powder, and paprika. Sear in hot oil in a skillet until golden and cooked through (165°F). Remove and set aside.
- Finish mashed potatoes by mashing with butter and milk until smooth. Season to taste.
- In the same skillet, sauté garlic and ginger. Add honey, soy sauce, vinegar, and water. Simmer until sauce thickens slightly.
- Return chicken to skillet, toss to coat in sauce. Serve over mashed potatoes with crispy potatoes on the side. Garnish with green onions.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: main course
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 450
- Sugar: 15g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 100mg
Keywords: Store leftovers in airtight containers in the fridge for up to 3 days. Reheat in a skillet to restore texture. Do not freeze mashed potatoes with dairy.