Ingredients:
- 1 cup instant mashed potato flakes
- 1/2 teaspoon salt
- 1 teaspoon paprika
- 1/3 cup whole milk or evaporated milk
- 2 pounds chicken thighs, skin removed, if desired
Preparation:
Arrange chicken thighs in a 13x9-inch baking pan (skin side up if skin was not removed). Bake in preheated 425° oven for 45 minutes, or until chicken is tender and juices run clear when pierced with a fork.
Serves 4.
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