Tender yukon gold potatoes smashed then covered in a garlicky-sage olive oil and crisped up alongside chicken thighs tossed in the leftover garlicky-sage goodness. Simple, flavorful and easy! You’re going to love it.

INGREDIENTS – serves 2-3

5-6 small yukon gold potatoes
3 garlic cloves, minced
1/2t salt
1/2t thyme
1/2t pepper
1 1/2t sage
1/4c olive oil
5-6 chicken thighs, boneless, skinless


Preheat the oven to 425°F. Place the whole potatoes in a pot, sprinkle in a hefty pinch of salt and cover with water. Bring the pot to a boil for 15-20 minutes, until you can stick a fork in the potatoes but they aren’t quite done yet. Drain and let cool for a bit while you make the spice and olive oil mixture.

In a large bowl, stir together olive oil, garlic, salt, thyme, pepper and sage. Dump the potatoes on a large parchment-lined baking sheet. Using the bottom of a large cup, smash each potato down to about 1/2″. Spread them out over the baking sheet then spoon about 1 teaspoon of the olive oil mixture on top of each potato, spreading it out a little. Add the chicken to the remaining olive oil and toss to coat then place each thigh on the baking sheet with the potatoes. Roast for 30-40 minutes, until the potatoes get crispy and the chicken is cooked through.


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