Smoky Baked Chicken and Most Delicious Mashed Potatoes recipe | Cooking with Tovia

smoked paprika

🥗Healthier: sweet paprika

💰Cheaper: regular paprika

Sweet paprika provides flavor without the smokiness, while regular paprika is more budget-friendly.

whole chicken

🥗Healthier: skinless chicken breasts

💰Cheaper: bone-in chicken thighs

Skinless breasts are lower in fat, while thighs are often cheaper and more flavorful.

Drizzle 2 teaspoons of olive oil over 2 split chicken breasts.

Eyeball and add roughly 1 tablespoon of cumin, 2 tablespoons of paprika, 1.5 teaspoons of turmeric, 1 tablespoon of onion powder, 1 tablespoon of garlic powder, 1.5 teaspoons of salt, 2 teaspoons of dried oregano, and 1 teaspoon of black pepper to the chicken.

Rub the spices thoroughly into the chicken breasts.

Melt 2.5 tablespoons of butter in a 12-inch cast iron skillet over medium-high heat.

Place the chicken breasts skin side down in the skillet and sear for about 4 minutes until browned.

Flip the chicken and sear for an additional 2 minutes.

Transfer the skillet to a preheated oven at 425°F and cook for about 20-28 minutes, checking the temperature until it reaches 170°F.

Peel and soak 6 medium russet potatoes in water for 1 hour.

Boil 6 cups of water and add 4 tablespoons of chicken bouillon to salt the water.

Cook the potatoes in the boiling stock for about 25 minutes until tender.

Drain the potatoes and return them to the heat to dry off excess water.

Melt 3.5 tablespoons of unsalted butter in a saucepan over medium heat and add 2 cloves of chopped garlic, cooking for about 5 minutes on low heat.

Add the drained potatoes to the garlic butter and begin to mash them, adjusting heat to medium-low.

Add about 5 tablespoons of milk and mix to desired consistency, adding pepper and 2 teaspoons of dried chives to taste.

Plate the chicken and mashed potatoes.

Cooking Techniques

Equipment Needed

Spice Level: