Chicken thighs are one of the tastiest and underrated parts of a chicken.
Our goal is to publish recipes geared toward those who cook infrequently and want something simple to prepare, tastes great and will make a good impression on your friends and family.
This recipe ticks all the those boxes.
Check out our other great chicken thigh recipes: Bacon Wrapped Marinated Chicken Thighs, Coconut Curry Chicken.
Ingredients
8 Chicken thighs
Shake ‘n Bake Extra Crispy Mix – one package*
Instant Mashed Potatoes – 1 to 2 packages
2 cans of green beans
Notes: Amount of instant potatoes will vary depending on the number guest
We use Betty Crocker Instant mashed potatoes (215g)
While the chicken is resting:
1. Empty two cans of green beans into a pot, heat to a oil, reduce heat to simmer.
2. Follow directions on the Instant Potato package
3. Drain green beans and add a Tbsp. of butter
4. Garnish potatoes with parsley (optional)
Directions
1. Pre-heat oven to 350 degrees
2. Remove skin from the thawed chicken thighs
3. Follow Shake ‘n Bake directions
4. Cook chicken in a roasting pan until internal temperature reaches 165 degrees (approx 1 – 1.5 hrs)
5. Let chicken rest for 10 – 15 minutes.
Substitutions: You may substitute your vegetable with corn or another frozen vegetable package. Use regular potatoes instead of instant! Simply peel, cut up and boil the potatoes until soft, mash and serve!