Roasted Chicken Thighs with Mashed Potatoes and Steamed Peas

Ingredients

• Chicken thighs (skinless) 6 oz
• Potatoes 1.5 cups mashed
• Green peas 1 cup steamed
• Butter 1 tsp
• Milk 1/4 cup

Method

1. Prepare the chicken thighs. Preheat your oven to 400°F (200°C). Pat the skinless chicken thighs dry with paper towels to help them roast better. Lightly season both sides with salt and pepper or your preferred seasoning.
   Tip: Drying the chicken helps achieve better browning and flavor.
2. Roast the chicken. Place the chicken thighs on a baking sheet or in a roasting pan. Roast in the preheated oven for about 35 minutes, or until the internal temperature reaches 165°F (74°C) and juices run clear. You can flip them halfway through for even cooking.
   Tip: Use a meat thermometer to check doneness for safety and juiciness.
3. Cook and mash the potatoes. While the chicken roasts, peel and cut potatoes into chunks if not already mashed. Boil in salted water until tender (about 15 minutes). Drain well. Mash the potatoes with 1 tsp butter and 1/4 cup milk until creamy and smooth. Season with salt to taste.
   Tip: Warm the milk slightly before adding to keep the mash hot and smooth.
4. Steam the green peas. Place the green peas in a steamer basket over boiling water. Cover and steam for about 5-7 minutes until tender but still bright green. Alternatively, you can microwave them covered with a little water for 3-4 minutes.
   Tip: Avoid overcooking peas to preserve their vibrant color and nutrients.
5. Plate and serve. Arrange the roasted chicken thighs on a plate alongside a generous scoop of mashed potatoes and steamed peas. Serve immediately for the best taste and texture.
   Tip: Garnish with fresh herbs like parsley or chives if desired.

Pro tips

• Use a meat thermometer to ensure chicken is cooked safely without drying out.
• Warm milk before mixing into mashed potatoes for a creamier texture.