Fried chicken thighs over creamy mashed potatoes make a proper weeknight dinner when time is short. The frozen potatoes do the heavy lifting here, so you can focus on getting golden skin on the chicken while they heat through. Serve with a sharp green vegetable or a vinegared slaw to cut the richness.

Serves 2. 30 minutes, 20 at the stove.

About 680 calories a serving, 66 g protein, 16 g carbohydrate, 39 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 2 tablespoons oil in a large skillet over medium-high heat. Pat two chicken thighs dry with paper towels, season all over with salt and pepper, and lay skin-side down in the hot pan. Cook without moving until the skin is deep golden, about 8 minutes; while it cooks, start heating the mashed potatoes.8 min
2. Flip the chicken skin-side up and cook another 8 minutes until a meat thermometer reads 165°F (74°C) in the thickest part. Transfer the chicken to a plate to rest.8 min
3. Stir the heated mashed potatoes and divide between two bowls, then top each with one chicken thigh. Squeeze fresh lemon over the chicken and potatoes, taste, and add salt and pepper as needed.

Note Swap the chicken for pork chops or fish fillets if you prefer. Leftover potatoes keep three days covered in the fridge and reheat gently with a splash of cream or milk. Serve with a sharp green salad, sautéed greens, or pickled vegetables to balance the richness.