Crispy Chicken Thighs & Loaded Mashed Potato Bake

These two are a perfect dinner pair. While the potatoes cook and get nice and toasty, you can focus on those delicious chicken thighs.

Ingredients

Chicken:

  • 2-3lb bone-in, skin-on chicken thighs
  • 1-2 tbsp olive oil
  • Salt/Pepper/Smoked Paprika, amount per preference
  • Potatoes:

  • 3-4 cups leftover mashed potatoes
  • 4oz bacon (4-6 slices), cut into small pieces
  • 1/2 cup panko bread crumbs
  • 1 cup shredded sharp or medium cheddar cheese
  • Garnish options:

  • sour cream and sliced green onions
  • Recipe

    Season the chicken thighs on both sides and underneath the skin. To a large skillet on medium-high heat, add oil. Once hot, add the chicken skin-side down. Cook 5 minutes skin, 5 minutes bottom, 5 minutes skin and 5-7 minutes bottom again. Check the chicken with a thermometer to ensure an internal temperature of 165°F is reached before removing from the pan. Preheat the oven to 350°F. To a medium skillet on medium-high heat, cook bacon until crisp then remove from the pan to a paper-towel lined plate. Pour all but 1 tbsp grease out of the pan, then add the panko. Cook until toasted evenly, about 2-3 minutes, then remove from the pan and cool. In a small mixing bowl, combine panko, bacon, and shredded cheese. Spread the mashed potatoes evenly in individual serving dishes on in a square baking dish. Evenly disperse the crumb mixture on top, and bake 45-50 minutes or until toasted. Garnish as desired.

    Approximate Nutrition Information 1 chicken thigh skin-on: 239 calories, 11g fat, 0g carbs, 32g protein Approximate Nutrition Information 1 portion (serves 6): 350 calories, 18g fat, 38g carbs, 11g protein

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    These two are a perfect dinner pair. While the potatoes cook and get nice and toasty, you can focus on those delicious chicken thighs.