Chipotle Honey Chicken Gouda Potatoes

The first time I made this dish was on a gray November evening when I needed something that felt like a warm embrace. My kitchen filled with this incredible smoky sweetness, and I remember my roommate wandering in asking what smelled so divine.

I served this to my family last month and watched my dad who claims he does not like spicy food go back for thirds. The way the sweet honey balances against the smoky chipotle is just absolute perfection.

Ingredients

• 8 bone-in skin-on chicken thighs: Bone-in keeps the meat incredibly juicy while the skin gets all crispy and amazing
• 2 tbsp olive oil: Helps the glaze stick and adds nice richness
• 2 tbsp chipotle peppers in adobo sauce: Finely chop these for even distribution of heat and flavor
• 3 tbsp honey: The sweetness that balances everything beautifully
• 1 tbsp apple cider vinegar: Cuts through the richness and adds subtle tang
• 2 garlic cloves minced: Fresh is best here for that aromatic punch
• 1 tsp smoked paprika: Double down on that smoky goodness
• 1 tsp salt and ½ tsp black pepper: Season generously
• 2 lbs Yukon Gold or Russet potatoes: Yukon Golds are my preference for naturally creamy texture
• 4 tbsp unsalted butter: Do not skimp here
• ½ cup whole milk: Warm it slightly before adding for easier incorporation
• 1 cup smoked Gouda cheese shredded: The star of the potato show buy a block and grate it yourself
• ½ tsp salt and ¼ tsp black pepper: Taste and adjust
• 2 tbsp chopped chives: Pretty garnish that adds fresh onion flavor

Instructions

Preheat your oven to 400°F and line a baking sheet:

Parchment paper makes cleanup so much easier but foil works fine too

Whisk together the glaze:

Mix chipotle peppers honey vinegar garlic paprika salt and pepper in a small bowl until combined

Prep the chicken:

Pat those thighs really dry with paper towels then rub with olive oil and coat generously with the glaze

Roast the chicken skin side up:

Cook for 35 to 40 minutes basting halfway through until the skin is gorgeously caramelized and reaches 165°F internally

Start the potatoes:

While chicken roasts cover cubed potatoes with cold salted water bring to a boil then simmer 15 to 20 minutes until fork tender

Mash with the good stuff:

Drain well return to pot and mash in butter milk Gouda salt and pepper until silky smooth

Plate it up:

Mound those cheesy potatoes on plates top with crispy chicken and sprinkle with chives if you are feeling fancy

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This recipe has become my go-to for dinner parties because it looks impressive but is so straightforward to make. Something about that smoky sweet combination just makes people happy.

Making It Ahead

You can mix the glaze up to two days in advance and keep it in the fridge. The potatoes can be prepped earlier in the day and reheated gently with a splash of extra milk.

Heat Level Adjustments

Start with less chipotle if you are sensitive to heat. You can always add more but you cannot take it away. A dash of cayenne works if you want to kick it up even more.

Cheese Variations

Smoked cheddar makes a fantastic substitute if you cannot find Gouda. Provolone works too though the flavor will be milder.

• Grate your own cheese for better melting
• Add the cheese while potatoes are still hot
• Taste before serving and adjust salt since cheese is salty

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Hope this brings as much warmth to your table as it has to mine over the years.

Recipe Questions & Answers

→ Can I use boneless chicken thighs instead of bone-in?

Yes, boneless thighs work well but may cook faster. Reduce roasting time by 5-10 minutes and check internal temperature reaches 165°F. Bone-in versions retain juiciness better during longer cooking.

→ What's the best potato type for smoked Gouda mashed potatoes?

Yukon Gold potatoes are ideal as they have a buttery flavor and creamy texture. Russet potatoes work too but may require more butter or cream for smoothness. Avoid waxy potatoes like red or new potatoes.

→ How can I make this dish spicier?

Add more chipotle peppers from the adobo sauce, or include a pinch of cayenne pepper in the glaze. You can also serve with sliced jalapeños on the side for extra heat.

→ Can I prepare components ahead of time?

Chicken can be seasoned and refrigerated up to 24 hours ahead. Potatoes can be boiled and mashed, then reheated before serving. For best results, roast chicken just before serving to maintain crispy skin.

→ What wine pairs well with this dish?

A chilled Riesling or light-bodied red wine like Pinot Noir complements the smoky, sweet flavors. The wine should balance the heat from chipotle without overpowering the dish's richness.