Whole30 Crispy Chicken and Mashed Potatoes
This Crispy Chicken & Mashed Potatoes with kale salad is whole30 and paleo friendly!
Ingredients (serves two):
2 bone-in skin-on chicken thighs, patted dry and seasoned with paprika and cumin
2 small russet potatoes, peeled and cut into cubes
butter/ghee/avocado oil/ and or EVOO
broth (I used chicken)
salt and pepper
kale (chiffonaded, enough for two people topped with oil (I used avocado), nutritional yeast, a big squeeze of lemon, red chili flakes, and chopped cashews)
Directions:
Preheat the oven to 400 degrees Fahrenheit. Drizzle a tablespoon of oil on each chicken thigh (front and back). Bake for 35 minutes, broiling for a few minutes at the end for extra crispiness.
Fill a medium pot with water and bring to a boil. Boil potatoes for about 14 minutes or until tender. Strain the potatoes and put back in the pot. Add a couple tablespoons of grass-fed butter (you could also use ghee here) and some broth until you achieve the consistency you want. I used an immersion blender to achieve an extra creamy consistency.
Combine ingredients for the kale salad and store in the fridge until you’re ready to plate the chicken and potatoes.
I hope you try this wholesome, simple, healthy, and satisfying meal the next time you need one!