By Sharla Singh
Preheat the oven to 400°F (200°C).
Place the chicken thighs on a baking sheet. Drizzle with 1 tablespoon of olive oil and season with salt, black pepper, dried thyme, and garlic powder. Rub the seasonings into the chicken to ensure even coating.
Bake the chicken thighs in the preheated oven for 35-40 minutes, or until the internal temperature reaches 165°F (75°C) and the skin is crispy.
While the chicken is baking, peel and dice the potatoes into small chunks. Bring a pot of salted water to a boil and add the potatoes. Cook for 15-20 minutes or until tender.
Drain the potatoes and return them to the pot. Add 2 tablespoons of butter and mash until smooth. Gradually add milk, while mashing, until the potatoes reach desired creaminess. Season with salt and pepper to taste.
For the carrots, peel and slice them into thick rounds. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the carrots and cook for 5 minutes, stirring occasionally.
Add brown sugar to the carrots and stir until they are well-coated. Cook for an additional 5 minutes or until the carrots are tender and glazed. Season with a pinch of salt.
Once the chicken is done, remove it from the oven and let it rest for a few minutes. Serve the chicken thighs with mashed potatoes and glazed carrots. Garnish with fresh parsley.
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By Sharla Singh
This recipe is ready in 60 minutes and features chicken thighs, olive oil, salt and other delicious ingredients. Contains 650 calories total.
Preheat the oven to 400°F (200°C).
Place the chicken thighs on a baking sheet. Drizzle with 1 tablespoon of olive oil and season with salt, black pepper, dried thyme, and garlic powder. Rub the seasonings into the chicken to ensure even coating.
Bake the chicken thighs in the preheated oven for 35-40 minutes, or until the internal temperature reaches 165°F (75°C) and the skin is crispy.
While the chicken is baking, peel and dice the potatoes into small chunks. Bring a pot of salted water to a boil and add the potatoes. Cook for 15-20 minutes or until tender.
Drain the potatoes and return them to the pot. Add 2 tablespoons of butter and mash until smooth. Gradually add milk, while mashing, until the potatoes reach desired creaminess. Season with salt and pepper to taste.
For the carrots, peel and slice them into thick rounds. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the carrots and cook for 5 minutes, stirring occasionally.
Add brown sugar to the carrots and stir until they are well-coated. Cook for an additional 5 minutes or until the carrots are tender and glazed. Season with a pinch of salt.
Once the chicken is done, remove it from the oven and let it rest for a few minutes. Serve the chicken thighs with mashed potatoes and glazed carrots. Garnish with fresh parsley.
Calories per Serving: 650
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