PREP:  Preheat your oven to 400°F to prepare for your vegetable sheet pan, and for the oven roasted chicken entrée. In a large pot, boil your potatoes ahead of making your potato purée. Clean/rinse your chicken thighs without removing the skin of your chicken. Grease 13x9 baking dish with cooking spray or oil before beginning. 

​

COOK:  Place your chicken skin down in your baking dish. In a separate small bowl,  mix your seasoning. Begin with brushing oil over your chicken thighs for an even bake. Coat the bottoms of your chicken with your half of your mixture, and then flip your chicken and repeat. Bake your chicken uncovered for 30-40 minutes or until the internal temperature rises to 165. 

​

Start on your vegetable medley by slicing your zucchini into 1/2 inch coins, cutting your onion, and halving your cherry tomatoes. Combine all three vegetables into a bowl, and season to your liking. I began with a drizzle of oil, garlic powder, cajun and salt + pepper to taste. Mix until evenly coated, and place onto a greased sheet pan in the oven for 10-15 minutes. 

​

As everything bakes, mash your 6 peeled, and boiled potatoes together. Add in your hot milk slowly to begin loosening the mixture. Incorporate the softened butter, and season as you combine. Whip this mixture to your desired potato consistency for the perfect whipped potato purée. 

 

Once the chicken is finished, lightly spoon the juices back on top of the chicken and plate, pairing it with the delicious accompaniments you made. Serve fresh and enjoy! 

 

(This recipe also makes for delicious leftover sandwiches, especially if you used boneless chicken!)

​

​