Sticky Sweet Baked Chicken Thigh with Potato Mash, Roast Vegetables, and Sautéed Greens

Tender bone-in chicken thigh glazed with a sticky sweet sauce, served atop creamy potato mash. Accompanied by colorful roast vegetables and vibrant sautéed greens for a balanced and flavorful meal.

Steps

1. Preheat oven to 400°F (200°C). 2. Peel and chop the potato into chunks. Boil in salted water until tender, about 15 minutes. 3. While potatoes cook, prepare the sticky sauce by mixing honey, soy sauce, minced garlic, smoked paprika, and chili flakes. 4. Season the chicken thigh with salt and pepper. Place in a baking dish and brush with half the sticky sauce. 5. Roast the chicken and mixed vegetables together for 25-30 minutes, basting chicken with remaining sauce halfway through. 6. Drain potatoes and mash with butter, salt, and pepper until smooth. 7. Heat olive oil in a pan over medium heat. Sauté spinach or kale until wilted, season with salt and pepper. 8. Plate the mashed potatoes, top with the sticky baked chicken thigh, arrange roast vegetables on the side, and finish with sautéed greens. 9. Serve warm and enjoy your meal.

1 bone-in chicken thigh 1 medium potato 1/2 cup mixed vegetables (carrots, bell peppers, zucchini) 1 cup fresh spinach or kale 1 tbsp olive oil 1 tbsp honey 1 tbsp soy sauce 1 clove garlic, minced 1 tsp butter Salt and pepper to taste 1/2 tsp smoked paprika 1/4 tsp chili flakes (optional)