This is comfort food at its finest! This oven fried chicken is a healthier take on the classic fried chicken and its delicious with smashed potatoes with corn.
TIP: If Fresh corn isn’t in season, use asparagus or green beans instead. Add to the pan for the last 10 to 12 minutes.
This dish contains the following allergens: Milk/Dairy
Cooking mode
Step-by-step instruction without your screen going to sleep
4
bone-in, skin on chicken thighs
2 teaspoons
kosher salt or one teaspoon fine salt, divided
120g
bisquick or similar baking mix
8 tablespoons
unsalted butter, melted, divided
450g
small red potatoes, quartered
3 ears
corn, shocked and cut into rounds 1- to 1 ½ inches thick
77g
heavy (whipping) cream
½ teaspoon
freshly ground black pepper
4
bone-in, skin on chicken thighs
2 teaspoons
kosher salt or one teaspoon fine salt, divided
1 cup
bisquick or similar baking mix
1/2 cup
unsalted butter, melted, divided
1 lb
small red potatoes, quartered
3 ears
corn, shocked and cut into rounds 1- to 1 ½ inches thick
1/3 cup
heavy (whipping) cream
½ teaspoon
freshly ground black pepper
Utensils
Shallow Dish
Silicone Brush
Large Bowl
Medium Bowl
Potato Masher
Step 1
Sprinkle the chicken on all sides with one teaspoon. Place the baking mix in a shallow dish. Brush the thighs on all sides with 1/4 cup of butter, then dredge them in the baking mix, putting them on all sides. Place the chicken in in the center of the sheet pan.
Step 2
Place the potatoes on a large bowl with two tablespoons of butter and toss to coat. Place them on one side of the chicken on the pan.
Step 3
Place the corn in a medium bowl and drizzle with the remaining 2 tablespoons of butter. Sprinkle with one 4 teaspoon of kosher salt and toss to coat. Place on the pan on the other side of the chicken.
Step 4
Select AIR ROAST, set temperature to 375 F, and set time to 25 minutes. Select START/PAUSE to begin preheating.
Step 5
Once the unit has preheated, slide the pan into the oven.
Step 6
After 20 minutes, remove the pan from the oven and transfer the potatoes back to the bowl. Return the pan to the oven and continue cooking.
Step 7
As the chicken continues cooking, add the cream, black pepper, and remaining 3/4 teaspoon of kosher salt to the potatoes. Lightly mashed potatoes with a potato masher or fork.
Step 8
When cooking is complete, the corn will be tender and the chicken cooked through, reading 165 F on a meat thermometer. Remove the pan from the oven and serve the chicken with the smashed potatoes and corn on the side.
Sprinkle the chicken on all sides with one teaspoon. Place the baking mix in a shallow dish. Brush the thighs on all sides with 1/4 cup of butter, then dredge them in the baking mix, putting them on all sides. Place the chicken in in the center of the sheet pan.
4
bone-in, skin on chicken thighs
2 teaspoons
kosher salt or one teaspoon fine salt, divided
120g
bisquick or similar baking mix
8 tablespoons
unsalted butter, melted, divided
450g
small red potatoes, quartered
3 ears
corn, shocked and cut into rounds 1- to 1 ½ inches thick
77g
heavy (whipping) cream
½ teaspoon
freshly ground black pepper
4
bone-in, skin on chicken thighs
2 teaspoons
kosher salt or one teaspoon fine salt, divided
1 cup
bisquick or similar baking mix
1/2 cup
unsalted butter, melted, divided
1 lb
small red potatoes, quartered
3 ears
corn, shocked and cut into rounds 1- to 1 ½ inches thick
1/3 cup
heavy (whipping) cream
½ teaspoon
freshly ground black pepper
Step 2 of 8
Place the potatoes on a large bowl with two tablespoons of butter and toss to coat. Place them on one side of the chicken on the pan.
4
bone-in, skin on chicken thighs
2 teaspoons
kosher salt or one teaspoon fine salt, divided
120g
bisquick or similar baking mix
8 tablespoons
unsalted butter, melted, divided
450g
small red potatoes, quartered
3 ears
corn, shocked and cut into rounds 1- to 1 ½ inches thick
77g
heavy (whipping) cream
½ teaspoon
freshly ground black pepper
4
bone-in, skin on chicken thighs
2 teaspoons
kosher salt or one teaspoon fine salt, divided
1 cup
bisquick or similar baking mix
1/2 cup
unsalted butter, melted, divided
1 lb
small red potatoes, quartered
3 ears
corn, shocked and cut into rounds 1- to 1 ½ inches thick
1/3 cup
heavy (whipping) cream
½ teaspoon
freshly ground black pepper
Step 3 of 8
Place the corn in a medium bowl and drizzle with the remaining 2 tablespoons of butter. Sprinkle with one 4 teaspoon of kosher salt and toss to coat. Place on the pan on the other side of the chicken.
4
bone-in, skin on chicken thighs
2 teaspoons
kosher salt or one teaspoon fine salt, divided
120g
bisquick or similar baking mix
8 tablespoons
unsalted butter, melted, divided
450g
small red potatoes, quartered
3 ears
corn, shocked and cut into rounds 1- to 1 ½ inches thick
77g
heavy (whipping) cream
½ teaspoon
freshly ground black pepper
4
bone-in, skin on chicken thighs
2 teaspoons
kosher salt or one teaspoon fine salt, divided
1 cup
bisquick or similar baking mix
1/2 cup
unsalted butter, melted, divided
1 lb
small red potatoes, quartered
3 ears
corn, shocked and cut into rounds 1- to 1 ½ inches thick
1/3 cup
heavy (whipping) cream
½ teaspoon
freshly ground black pepper
Step 4 of 8
Select AIR ROAST, set temperature to 375 F, and set time to 25 minutes. Select START/PAUSE to begin preheating.
4
bone-in, skin on chicken thighs
2 teaspoons
kosher salt or one teaspoon fine salt, divided
120g
bisquick or similar baking mix
8 tablespoons
unsalted butter, melted, divided
450g
small red potatoes, quartered
3 ears
corn, shocked and cut into rounds 1- to 1 ½ inches thick
77g
heavy (whipping) cream
½ teaspoon
freshly ground black pepper
4
bone-in, skin on chicken thighs
2 teaspoons
kosher salt or one teaspoon fine salt, divided
1 cup
bisquick or similar baking mix
1/2 cup
unsalted butter, melted, divided
1 lb
small red potatoes, quartered
3 ears
corn, shocked and cut into rounds 1- to 1 ½ inches thick
1/3 cup
heavy (whipping) cream
½ teaspoon
freshly ground black pepper
Step 5 of 8
Once the unit has preheated, slide the pan into the oven.
4
bone-in, skin on chicken thighs
2 teaspoons
kosher salt or one teaspoon fine salt, divided
120g
bisquick or similar baking mix
8 tablespoons
unsalted butter, melted, divided
450g
small red potatoes, quartered
3 ears
corn, shocked and cut into rounds 1- to 1 ½ inches thick
77g
heavy (whipping) cream
½ teaspoon
freshly ground black pepper
4
bone-in, skin on chicken thighs
2 teaspoons
kosher salt or one teaspoon fine salt, divided
1 cup
bisquick or similar baking mix
1/2 cup
unsalted butter, melted, divided
1 lb
small red potatoes, quartered
3 ears
corn, shocked and cut into rounds 1- to 1 ½ inches thick
1/3 cup
heavy (whipping) cream
½ teaspoon
freshly ground black pepper
Step 6 of 8
After 20 minutes, remove the pan from the oven and transfer the potatoes back to the bowl. Return the pan to the oven and continue cooking.
4
bone-in, skin on chicken thighs
2 teaspoons
kosher salt or one teaspoon fine salt, divided
120g
bisquick or similar baking mix
8 tablespoons
unsalted butter, melted, divided
450g
small red potatoes, quartered
3 ears
corn, shocked and cut into rounds 1- to 1 ½ inches thick
77g
heavy (whipping) cream
½ teaspoon
freshly ground black pepper
4
bone-in, skin on chicken thighs
2 teaspoons
kosher salt or one teaspoon fine salt, divided
1 cup
bisquick or similar baking mix
1/2 cup
unsalted butter, melted, divided
1 lb
small red potatoes, quartered
3 ears
corn, shocked and cut into rounds 1- to 1 ½ inches thick
1/3 cup
heavy (whipping) cream
½ teaspoon
freshly ground black pepper
Step 7 of 8
As the chicken continues cooking, add the cream, black pepper, and remaining 3/4 teaspoon of kosher salt to the potatoes. Lightly mashed potatoes with a potato masher or fork.
4
bone-in, skin on chicken thighs
2 teaspoons
kosher salt or one teaspoon fine salt, divided
120g
bisquick or similar baking mix
8 tablespoons
unsalted butter, melted, divided
450g
small red potatoes, quartered
3 ears
corn, shocked and cut into rounds 1- to 1 ½ inches thick
77g
heavy (whipping) cream
½ teaspoon
freshly ground black pepper
4
bone-in, skin on chicken thighs
2 teaspoons
kosher salt or one teaspoon fine salt, divided
1 cup
bisquick or similar baking mix
1/2 cup
unsalted butter, melted, divided
1 lb
small red potatoes, quartered
3 ears
corn, shocked and cut into rounds 1- to 1 ½ inches thick
1/3 cup
heavy (whipping) cream
½ teaspoon
freshly ground black pepper
Step 8 of 8
When cooking is complete, the corn will be tender and the chicken cooked through, reading 165 F on a meat thermometer. Remove the pan from the oven and serve the chicken with the smashed potatoes and corn on the side.
4
bone-in, skin on chicken thighs
2 teaspoons
kosher salt or one teaspoon fine salt, divided
120g
bisquick or similar baking mix
8 tablespoons
unsalted butter, melted, divided
450g
small red potatoes, quartered
3 ears
corn, shocked and cut into rounds 1- to 1 ½ inches thick
77g
heavy (whipping) cream
½ teaspoon
freshly ground black pepper
4
bone-in, skin on chicken thighs
2 teaspoons
kosher salt or one teaspoon fine salt, divided
1 cup
bisquick or similar baking mix
1/2 cup
unsalted butter, melted, divided
1 lb
small red potatoes, quartered
3 ears
corn, shocked and cut into rounds 1- to 1 ½ inches thick
