Crispy baked chicken with mashed potatoes

Turn the oven on to 200 °C (gas mark 6-7). Set the rack in the middle so everything cooks evenly.

In a bowl, beat the egg. In a shallow dish, mix the breadcrumbs, flour, paprika and a pinch of salt.

Coat each chicken thigh in the flour, then in the beaten egg, and finally in the breadcrumb and paprika mix. Press lightly so the coating sticks.

Place the breaded chicken thighs on a baking sheet lined with parchment paper. Bake for 35 min at 200 °C.

While the chicken bakes, peel the potatoes and cut them into large cubes. Put them in a saucepan of cold salted water.

Bring the water to a boil, then lower the heat and simmer, covered, for 20 min until the potatoes are tender.

Drop the frozen green beans into a saucepan of salted boiling water and cook for 8 min over medium heat. Drain and set aside.

Drain the potatoes and mash them with a potato masher or fork. Add the hot milk and butter, then mix until smooth.

Take the chicken out of the oven. Divide the mashed potatoes among the plates, add the green beans and set one chicken thigh on each plate.