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Crispy-Skin Chicken Thighs with Caramelized Onion Mashed Potato Cakes and Maple-Balsamic Brussels Sprouts

Crispy-Skin Chicken Thighs with Caramelized Onion Mashed Potato Cakes and Maple-Balsamic Brussels Sprouts

Dinner
Prep Time
25min
Cook Time
45min
Servings
4
Calories
620
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Chef's Note

For extra crispy chicken skin, start with room temperature chicken thighs and ensure they are completely dry before seasoning. Don't move the chicken while it's searing skin-side down - patience yields the crispiest results!

Tags
chicken
potatoes
brussels sprouts
dinner
comfort food
crispy
roasted
pan-seared
gluten-adaptable
Ingredients

  • 8 pieces bone-in, skin-on chicken thighs

  • 1.5 teaspoons kosher salt

  • 1 teaspoon black pepper

  • 1.5 pounds russet potatoes

  • 1 large yellow onion

  • 3 tablespoons unsalted butter

  • 1/3 cup whole milk

  • 1/4 cup all-purpose flour

  • 1 large egg

  • 1 tablespoon fresh thyme leaves

  • 1 pound Brussels sprouts

  • 3 tablespoons olive oil

  • 2 tablespoons balsamic vinegar

  • 1 tablespoon pure maple syrup

  • 2 cloves garlic

Instructions
  • 1

    Preheat oven to 425°F (220°C).

  • 2

    Pat chicken thighs dry with paper towels. Season both sides with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.

  • 3

    Heat a large oven-safe skillet over medium-high heat. Add 1 tablespoon olive oil. Place chicken thighs skin-side down in the skillet and cook undisturbed for 8 minutes until skin is golden and crispy.

  • 4

    Flip chicken thighs and transfer the skillet to the oven. Roast for 15-18 minutes until chicken reaches an internal temperature of 165°F (74°C).

  • 5

    Meanwhile, peel and cut potatoes into 1-inch cubes. Place in a large pot, cover with cold water, and add 1/2 teaspoon salt. Bring to a boil and cook for 15 minutes until fork-tender.

  • 6

    While potatoes cook, peel and thinly slice the yellow onion. In a separate skillet, melt 1 tablespoon butter over medium-low heat. Add sliced onions and cook, stirring occasionally, for 15-20 minutes until deeply caramelized. Season with a pinch of salt.

  • 7

    Drain potatoes and return to the pot. Add 2 tablespoons butter and 1/3 cup milk. Mash until smooth. Fold in caramelized onions, 1/2 teaspoon black pepper, and 1 tablespoon fresh thyme leaves.

  • 8

    Let mashed potatoes cool for 5 minutes, then stir in 1 beaten egg and 1/4 cup flour until well combined.

  • 9

    Heat 1 tablespoon olive oil in a clean skillet over medium heat. Form potato mixture into 8 cakes (about 1/3 cup each). Cook potato cakes for 3-4 minutes per side until golden brown and crispy.

  • 10

    Trim and halve 1 pound Brussels sprouts. Toss with 1 tablespoon olive oil, 2 minced garlic cloves, and a pinch of salt and pepper.

  • 11

    Spread Brussels sprouts on a baking sheet and roast in the oven (alongside the chicken) for 15 minutes until edges begin to brown.

  • 12

    In a small bowl, whisk together 2 tablespoons balsamic vinegar and 1 tablespoon maple syrup.

  • 13

    Remove Brussels sprouts from the oven, transfer to a serving bowl, and toss with the maple-balsamic mixture.

  • 14

    Serve crispy-skin chicken thighs with potato cakes and maple-balsamic Brussels sprouts.

Nutrition Information (per serving)
620
Calories
42g
Protein
38g
Carbs
35g
Fat
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