The cut of chicken you decide to use for this dish is totally up to you, breast, thighs, a quartered chicken. Just as long as there is skin on it any of those will do.
I love dark meat so thighs for me please.
Generously season both sides of your chicken with salt, pepper, and dried thyme.
Heat some olive oil and place the chicken skin side down in a pan.
Now for the wacky part. Place another pan on top and put a brick covered in foil inside the second pan.
What you don’t have a random brick hanging around? Thats ok! You can use a couple cans of soup or even a small metal weight. The idea is to have constant pressure on the chicken so the skin will be extra crispy.
Cook your chicken on medium heat for 20 -25 minutes or until it’s juices run clear.
While the chicken is cooking lets get our potatoes going!
Peal and chop some potatoes….
then place them in a pot of boiling salted water until they are fork tender.
After you have cooked and drained your potatoes go ahead and put them back in your pot.
Now add some butter…
and a cup of milk (or cream if you have it!)
Now take a hand masher and break up your potatoes.
Time for the sour cream and don’t be shy about it!
I used about a half a cup.
Season your potatoes with some salt and pepper and continue to mash until you have reached your desired consistency.
If you would like your potatoes to be a bit more silky go ahead and add more milk.
Remember our chicken?
When your skin is nice and brown go ahead and flip it. Dont worry about putting the brick back on, we’re just going to cook the bottom for a few minutes.
I’m glad I don’t have to wait for date night to enjoy this ultra crispy chicken or these creamy mashed potatoes!
That’s not to say I wouldn’t love to go on another date with my husband soon.
- 6- 8 pieces of chicken with skin
- salt, pepper, dried thyme
- olive oil
- brick or other weighted item