Instructions
Step 1: Preheat your oven to 425 degrees F. Pat the chicken thighs dry with paper towels.
Step 2: Rub the chicken with olive oil, garlic powder, paprika, salt, and pepper on both sides. Place skin-side up on a baking sheet.
Step 3: Roast the chicken for 35 to 40 minutes until the skin is golden brown and the internal temperature reaches 165 degrees F.
Step 4: While the chicken roasts, boil the cubed potatoes in salted water for 12 to 15 minutes until tender. Drain well.
Step 5: Mash the hot potatoes with butter and milk until creamy. Season with salt and pepper to taste.
Step 6: In a separate pan, heat 1 tbsp butter over medium heat and add the corn kernels. Cook for 3 to 4 minutes, stirring occasionally. Season with salt.
Step 7: Heat 1 tbsp olive oil in another pan and add the minced garlic. Saute for 30 seconds, then add the green beans. Cook for 5 to 7 minutes until tender-crisp. Season with salt and pepper.
Step 8: Plate the roasted chicken thigh with a generous scoop of mashed potatoes, corn, and green beans on the side. Drizzle any pan juices over the chicken.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to three days. The chicken, potatoes, and vegetables keep beautifully together.
To reheat, place on a baking sheet and warm in a 350 degree F oven for about 15 minutes until heated through. You can also microwave individual portions, though the oven method keeps the chicken skin crispier.
Leftover chicken makes an excellent addition to salads or can be shredded for sandwiches the next day.
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