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Spicy Baked Chicken Thighs with Mashed Sweet Potatoes

Servings:
4
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(19)

Chef notes

The Better Than Bouillon Smoky Chipotle Base adds spice, seasoning and smoky heat to these simple baked chicken thighs. They’re perfect paired with these creamy and subtly sweet mashed potatoes gently cooked in a mix of broth and heavy cream on the stovetop. Even better? The main and side both cook at the same time, making it an ideal dinner menu for even your busiest nights.

Sponsored by Better Than Bouillon.

Ingredients

Chicken
  • 1/3 cup Better Than Bouillon Smoky Chipotle Base
  • 3 tablespoons olive oil
  • 2 limes, juiced
  • 8 bone-in, skin-on chicken thighs
Mashed Sweet Potatoes
  • 1/2 cup (1 stick) unsalted butter
  • 4-5 large sweet potatoes (about 4 pounds), peeled and cut into 2-3-inch chunks
  • cups heavy cream
  • 1/2 cup low- or no-sodium vegetable or chicken broth
  • 1 tablespoon brown sugar or maple syrup
  • 2 teaspoons kosher salt
  • 1/2 teaspoon ground black pepper

Preparation

Preheat the oven to 400 F.

Make the chicken:

1.

In a large bowl, whisk the Better than Bouillon Smoky Chipotle Base, oil and lime juice until well-combined.

2.

Add the chicken and toss to coat.

3.

In a 9-by-13-inch casserole dish, arrange the chicken, skin-side-up.

4.

Bake, uncovered, until the skin is golden brown and crispy and the chicken is fully cooked and tender, 40 to 45 minutes.

Make the mashed potatoes:

1.

In a large Dutch oven or heavy-bottomed pot, melt the butter.

2.

Add the sweet potatoes, heavy cream, broth, sugar or maple syrup, salt and pepper, and bring to a boil.

3.

Reduce the heat to low and simmer, covered, stirring occasionally, until the potatoes are very fork-tender and the liquid has reduced, for 20 minutes.

4.

Remove from the heat, and, using a hand mixer, whip on low until the potatoes are smooth and fluffy, 1 to 2 minutes.

5.

Season with salt and pepper, to taste, if necessary.

6.

Serve the chicken with the mashed sweet potatoes.