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:

1. 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.

2. 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.

3. 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!