Herb Roasted Chicken with Mashed Potatoes - Fathom Cooking

Name: Herb Roasted Chicken with Mashed Potatoes - Fathom Cooking
Total time: 55 min
Ingredients: 4 boneless, skinless chicken thighs (about 1.5 lbs / 680g) Low FODMAP Info; 2 tablespoons olive oil Low FODMAP Info; 1/2 teaspoon dried thyme Low FODMAP Info; 1/2 teaspoon dried rosemary, crushed Low FODMAP Info; 1/2 teaspoon salt Low FODMAP; 1/4 teaspoon black pepper (omit if sensitive) Low FODMAP Info; 2 lbs (900g) russet potatoes, peeled and cubed Low FODMAP Info; 4 tablespoons butter Low FODMAP milk Info; 1/2 cup (120ml) lactose-free milk, warmed Low FODMAP milk Info; 1 Preheat oven to 400°F (200°C). 400°F (200°C) Equipment: oven; 2 Pat chicken thighs completely dry with paper towels—this helps them brown properly. Tip: Removing surface moisture helps chicken brown properly instead of steaming; 3 Rub each thigh with olive oil until evenly coated, then season all sides with thyme, rosemary, salt, and pepper.; 5 Roast for 35-40 minutes, until the skin is golden and the thickest part reads 165°F (74°C) on an instant-read thermometer. 165°F (74°C) Equipment: instant-read thermometer; 6 Meanwhile, place peeled potato cubes in a large pot and cover with cold water by about 1 inch. Equipment: large pot Tip: Starting in cold water ensures even cooking throughout; 7 Bring to a rolling boil over high heat, then reduce to medium and simmer for 15-20 minutes, until the potatoes break apart easily when pierced with a fork.; 8 Drain potatoes thoroughly in a colander and return them to the hot pot. Equipment: colander Tip: Return to hot pot to evaporate excess moisture for fluffier mash; 9 Add butter and warm lactose-free milk, then mash with a potato masher until smooth and fluffy with no lumps remaining. Equipment: potato masher; 10 Taste and season with salt, adding more if needed.; 11 Serve chicken thighs over a generous scoop of mashed potatoes, spooning any pan juices over the top.

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Bone-dry roasted chicken thighs meet fluffy mashed potatoes in this classic comfort meal. Just 2g of fiber per serving makes it one of the safest dinners when y

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Ingredients

4 boneless, skinless chicken thighs (about 1.5 lbs / 680g) Low FODMAP Info
2 tablespoons olive oil Low FODMAP Info
1/2 teaspoon dried thyme Low FODMAP Info
1/2 teaspoon dried rosemary, crushed Low FODMAP Info
1/2 teaspoon salt Low FODMAP
1/4 teaspoon black pepper (omit if sensitive) Low FODMAP Info
2 lbs (900g) russet potatoes, peeled and cubed Low FODMAP Info
4 tablespoons butter Low FODMAP milk Info
1/2 cup (120ml) lactose-free milk, warmed Low FODMAP milk Info
1 Preheat oven to 400°F (200°C). 400°F (200°C) Equipment: oven
2 Pat chicken thighs completely dry with paper towels—this helps them brown properly. Tip: Removing surface moisture helps chicken brown properly instead of steaming
3 Rub each thigh with olive oil until evenly coated, then season all sides with thyme, rosemary, salt, and pepper.
5 Roast for 35-40 minutes, until the skin is golden and the thickest part reads 165°F (74°C) on an instant-read thermometer. 165°F (74°C) Equipment: instant-read thermometer
6 Meanwhile, place peeled potato cubes in a large pot and cover with cold water by about 1 inch. Equipment: large pot Tip: Starting in cold water ensures even cooking throughout
7 Bring to a rolling boil over high heat, then reduce to medium and simmer for 15-20 minutes, until the potatoes break apart easily when pierced with a fork.
8 Drain potatoes thoroughly in a colander and return them to the hot pot. Equipment: colander Tip: Return to hot pot to evaporate excess moisture for fluffier mash
9 Add butter and warm lactose-free milk, then mash with a potato masher until smooth and fluffy with no lumps remaining. Equipment: potato masher
10 Taste and season with salt, adding more if needed.
11 Serve chicken thighs over a generous scoop of mashed potatoes, spooning any pan juices over the top.