Oven Fried Chicken with Smashed Potatoes and Corn

  • Prep 10 mins
  • Total 35 mins
  • Easy
  • Serves 4

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.


  • Contains Milk/Dairy

Tip: Allergy Advice

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 
  • 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


  • 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.