Ingredients
- 1 1/2 lb chicken thighs, boneless or bone-in
- 2 tablespoons olive oil
- 2 tablespoons chipotle peppers in adobo, minced
- 3 tablespoons honey
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 lb potatoes, peeled and chopped
- 4 tablespoons butter
- 1/2 cup milk or cream
- 1 cup smoked Gouda cheese, shredded
- 1/2 teaspoon salt (for potatoes)
- 1/4 teaspoon black pepper (for potatoes)
Instructions
- Preheat the oven to 400°F (205°C) and lightly grease a baking dish.
- In a bowl, mix olive oil, chipotle peppers, honey, garlic, smoked paprika, salt, and black pepper.
- Coat the chicken thighs thoroughly with the chipotle honey mixture.
- Arrange the chicken in the prepared baking dish and roast for 30–35 minutes, basting once or twice, until cooked through and caramelized.
- While the chicken roasts, place the potatoes in a pot of salted water and boil until fork-tender, about 15–20 minutes.
- Drain the potatoes well and mash with butter and milk until smooth.
- Stir in the smoked Gouda while the potatoes are hot so it melts evenly.
- Season the mashed potatoes with salt and black pepper and adjust texture as desired.
- Serve the chipotle honey chicken hot alongside the smoked Gouda mashed potatoes.
Notes
- Chicken thighs stay juicier than breasts and are ideal for roasting.
- Add cayenne or extra chipotle for more heat.
- Cheddar or regular Gouda can replace smoked Gouda if needed.
- Mashed potatoes can be loosened with extra milk when reheating.
Nutrition
- Serving Size: 1 plate
- Calories: 610
- Sugar: 14 g
- Sodium: 780 mg
- Fat: 34 g
- Saturated Fat: 14 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 4 g
- Protein: 36 g
- Cholesterol: 155 mg