Roasted Chicken Thighs With Smashed Potatoes
By chef Leonhard Wenzel
Roasted Chicken Thighs With Smashed Potatoes ππ₯ A wonderful family lunch or dinner β crispy meat with tender potato side and fresh spring onions.
- 1 h
- total
- Easy
- level
15 min prep Β· 45 min cook
What you will need
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Whole Chicken Legs 1 pcs -
Potatoes 250 g -
Spring Onion 0.25 pcs -
Butter 0.5 tbsp
-
BBQ spices 0.5 tsp -
Olive Oil 0.5 tbsp -
Water 100 ml
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Steps to cook
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Ingredient Preparation. Prepare all ingredients and preheat the oven to 200Β°C (top/bottom heat). Prepare a baking sheet or baking dish. β¨
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Preparation Of Chicken Thighs. Thoroughly dry the chicken thighs with paper towels. Place them in the baking pan, sprinkle with grill seasoning on all sides and lightly brush with oil.
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Roasting The Chicken Thighs. Place the chicken thighs skin-side up. Pour a little water around them and roast in the preheated oven at 200Β°C for approximately 35β45 minutes until golden and cooked through. The meat should be juicy and the skin crispy.
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Cooking The Potatoes. Peel the potatoes, cut them into smaller pieces and bring to a boil in salted water. Cook over medium to medium-high heat for approximately 15β20 minutes until tender β they should be easily pierced with a fork.
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Preparation Of Smashed Potatoes. Drain the cooked potatoes thoroughly and let them dry briefly on a warm pan without heat. Add butter and lightly crush the potatoes (not into complete puree) β they should have a coarser texture.
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Final Adjustment Of Potatoes. Clean the spring onions and chop finely. Mix them into the smashed potatoes; you can leave some on top for better appearance and freshness.
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Serving. Let the roasted thighs rest for 2β3 minutes. Serve them with smashed potatoes. Pour the pan juices over the meat or potatoes for more flavor. π½οΈ
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