Some dinners stick with you—not because they’re fancy, but because they feel like a warm hug after a long day. Roasted chicken thighs with garlic mashed potatoes and steamed green beans is exactly that kind of meal. It’s the kind of dish you find yourself craving somewhere between rushing out the door and finally sitting down, when you want something hearty but no fuss.
I remember the last time I made this, I got a little distracted halfway through, juggling a phone call and almost forgot to flip the chicken. That crispy skin might have been a little uneven, but it didn’t matter once everything hit the table. The creamy garlic mashed potatoes were smooth and rich, and the green beans had that perfect snap to them. It’s the kind of meal that feels just right—even if you’re not exactly following the recipe to the letter.
Why you’ll love it:
- Comforting flavors that remind you of home-cooked dinners without hours in the kitchen.
- The roasted chicken skin crisps up beautifully, but you might have to keep an eye on it—sometimes it’s a little more golden than you planned.
- Garlic mashed potatoes are creamy and indulgent, with just enough garlic to make you want more.
- Steamed green beans add a fresh, tender crunch that balances the richness perfectly.
- It’s simple—and that’s kind of the point. No complicated steps, just satisfying results.
If you’re worried about timing everything just right, don’t be. This meal is forgiving, and it’s easy to keep things warm if you need a few extra minutes. Plus, leftovers reheat well if you end up with any (which is rare).
Print
Roasted Chicken Thighs with Garlic Mashed Potatoes and Steamed Green Beans
- Total Time: 1 hour
- Yield: 4 1x
Description
A hearty and comforting dinner featuring juicy roasted chicken thighs paired with creamy garlic mashed potatoes and tender steamed green beans. Perfect for a satisfying weeknight meal or weekend dinner.
Ingredients
8 bone-in, skin-on chicken thighs
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon paprika
2 tablespoons olive oil
2 pounds Yukon Gold potatoes, peeled and cut into chunks
4 cloves garlic, peeled
1/2 cup whole milk
4 tablespoons unsalted butter
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 pound fresh green beans, trimmed
1 tablespoon unsalted butter
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
Instructions
Preheat the oven to 425°F (220°C).
In a small bowl, combine kosher salt, black pepper, and paprika.
Pat the chicken thighs dry with paper towels. Rub the spice mixture evenly over both sides of each chicken thigh.
Heat olive oil in a large ovenproof skillet over medium-high heat.
Place the chicken thighs skin-side down in the skillet and cook for 5-7 minutes until the skin is golden brown and crispy.
Flip the chicken thighs and transfer the skillet to the preheated oven.
Roast the chicken for 20-25 minutes, or until the internal temperature reaches 165°F (74°C).
While the chicken cooks, place the potatoes and garlic cloves in a large pot and cover with cold water.
Bring to a boil over high heat, then reduce to medium and simmer for 15-20 minutes, or until potatoes are tender when pierced with a fork.
Drain the potatoes and garlic well and return them to the pot.
Add milk, butter, kosher salt, and black pepper to the potatoes and mash until smooth and creamy. Keep warm.
Bring a medium pot of water to a boil and add a pinch of salt.
Add the green beans and cook for 4-5 minutes until tender-crisp.
Drain the green beans and toss them with butter, kosher salt, and black pepper.
Serve the roasted chicken thighs alongside the garlic mashed potatoes and steamed green beans.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
Kitchen Notes: You don’t need any fancy equipment here, just a good oven-safe skillet and a sturdy masher for the potatoes. I usually serve this with a crisp white wine or a chilled lemonade on the side—something light to cut through the richness. Sometimes, I swap the green beans for asparagus when I have it on hand, or add a sprinkle of fresh herbs to the potatoes if I’m feeling a bit fancy. If you want to switch up the chicken, boneless thighs work too, though the bone-in version just feels a little more satisfying and juicy to me.
FAQ:
Can I make this ahead of time? Yes, you can prep the chicken and potatoes earlier and reheat, but the skin crisps best fresh out of the oven.
What if I don’t have Yukon Gold potatoes? Russets or red potatoes will work—just adjust the mashing to your preferred texture.
How do I keep the green beans from getting mushy? Keep an eye on the cooking time and drain them as soon as they’re tender-crisp.
Ready to try this comforting dinner? Scroll down, save it for later, and get cooking—you won’t regret it.