Description
A deliciously sticky and smoky chicken thigh dish served over creamy Gouda-laced mashed potatoes, perfect for weeknight dinners.
Ingredients
Scale
- 4 chicken thighs
- 2 tablespoons chipotle sauce
- 2 tablespoons honey
- 1 tablespoon olive oil
- Salt and pepper to taste
- 2 pounds potatoes, peeled and diced
- 1 cup milk
- 4 ounces Gouda cheese, shredded
- 2 tablespoons butter
Instructions
- Preheat the oven to 400°F (200°C). Pat the chicken thighs dry with paper towels and season lightly with salt and pepper. Peel and dice the potatoes into even chunks.
- Whisk together the chipotle sauce, honey, olive oil, and a pinch of salt and pepper until smooth and glossy.
- Coat each chicken thigh evenly with the chipotle-honey mixture and arrange skin-side up on a baking sheet. Bake for 30–35 minutes until the internal temperature reaches 165°F (74°C).
- Place the diced potatoes in a pot of salted cold water and bring to a boil. Cook for 12–15 minutes until very tender. Drain, return to pot, and mash with milk, shredded Gouda, and butter until creamy.
Notes
For best texture, keep the chicken and mashed potatoes stored separately. You can also use smoked Gouda for a different flavor profile.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 630
- Sugar: 11g
- Sodium: 520mg
- Fat: 34g
- Saturated Fat: 14g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 48g
- Cholesterol: 100mg