Whole30 Crispy Chicken and Mashed Potatoes

This Crispy Chicken & Mashed Potatoes with kale salad is whole30 and paleo friendly!


I used a paper towel to pat the chicken thighs (bone in skin on) dry and rubbed about a tablespoon of evoo on each one along with some of Sarah’s smoky spice blend (several posts down). Then I cooked them at 400 for 35 minutes, broiling for a few minutes at the end for extra crispiness.

For the mashed potatoes (enough for 2) I boiled a large russet potato (peeled) for about 22 minutes until soft. I put the potato in a large bowl, added a couple tablespoons of grass-fed butter (you could also use ghee here) and a tablespoon or two of almond milk and used an immersion blender to achieve a creamy consistency.

The kale salad (please see our story highlights on how to chiffonade your kale!) is simply kale, crushed almonds/cashews, nutritional yeast, & @tessemaes Caesar dressing.

I hope you try this wholesome, simple, healthy, and satisfying meal the next time you need one!