Chipotle Honey Chicken with Smoked Gouda Potatoes (Printable Version)
Tender smoky-sweet chicken glazed with chipotle honey, served with creamy smoked Gouda mashed potatoes.
# What You Need:
→ For the Chipotle Honey Chicken Thighs
01 - 8 bone-in, skin-on chicken thighs
02 - 2 tbsp olive oil
03 - 2 tbsp chipotle peppers in adobo sauce, finely chopped
04 - 3 tbsp honey
05 - 1 tbsp apple cider vinegar
06 - 2 garlic cloves, minced
07 - 1 tsp smoked paprika
08 - 1 tsp salt
09 - ½ tsp black pepper
→ For the Smoked Gouda Potatoes
10 - 2 lbs Yukon Gold or Russet potatoes, peeled and cubed
11 - 4 tbsp unsalted butter
12 - ½ cup whole milk
13 - 1 cup smoked Gouda cheese, shredded
14 - ½ tsp salt
15 - ¼ tsp black pepper
16 - 2 tbsp chopped chives
# How-To:
01 - Preheat your oven to 400°F. Line a baking sheet with parchment paper or foil.
02 - In a small bowl, mix together chipotle peppers, honey, apple cider vinegar, minced garlic, smoked paprika, salt, and black pepper until well combined.
03 - Pat the chicken thighs dry with paper towels. Rub olive oil over them, then coat evenly with the chipotle honey mixture.
04 - Arrange the chicken thighs skin-side up on the prepared baking sheet. Roast for 35–40 minutes, basting halfway with pan juices, until the skin is caramelized and the internal temperature reaches 165°F.
05 - While the chicken cooks, place potatoes in a large pot and cover with cold water. Add a generous pinch of salt. Bring to a boil, then reduce heat and simmer for 15–20 minutes, or until fork-tender.
06 - Drain the potatoes well and return to the pot. Add butter, milk, smoked Gouda cheese, salt, and pepper. Mash until smooth and creamy. Adjust seasoning as needed.
07 - Serve the chipotle honey chicken thighs over a generous scoop of smoked Gouda potatoes. Sprinkle with chopped chives if desired.
# Expert Hints:
01 -
- The honey creates these gorgeous caramelized bits that make the chicken taste like it came from a restaurant kitchen
- Smoked Gouda mashed potatoes sound fancy but come together in under 30 minutes
02 -
- Room temperature chicken cooks more evenly, so take it out of the fridge about 20 minutes before starting
- The glaze will burn if it touches the baking sheet directly, so arrange chicken so the skin faces up and the glaze stays on top
03 -
- Buy your smoked Gouda in a block and shred it yourself for the smoothest melting texture
- Let the chicken rest for five minutes after roasting so all those juices redistribute instead of running onto your plate