Chicken with Potatoes and Corn

Prep time: 10 minutes | Cook time: 25 minutes | Serves 4

4 bone-in, skin-on chicken thighs

2 teaspoons kosher salt, divided

1 cup Bisquick baking mix

½ cup butter, melted, divided

1 pound (454 g) small red potatoes, quartered

3 ears corn, shucked and cut into rounds 1- to 1½-inches thick

¹⁄₃ cup heavy whipping cream

½ teaspoon freshly ground black pepper

1. Sprinkle the chicken on all sides with 1 teaspoon of kosher salt. Place the baking mix in a shallow dish. Brush the thighs on all sides with ¼ cup of butter, then dredge them in the baking mix, coating them all on sides. Place the chicken in the center of the baking pan.
2. Place the potatoes in a large bowl with 2 tablespoons of butter and toss to coat. Place them on one side of the chicken on the pan.
3. Place the corn in a medium bowl and drizzle with the remaining butter. Sprinkle with ¼ teaspoon of kosher salt and toss to coat. Place on the pan on the other side of the chicken.
4. Slide the baking pan into Rack Position 2, select Roast, set temperature to 375ºF (190ºC), and set time to 25 minutes.
5. After 20 minutes, remove from the oven and put the potatoes back to the bowl. Return the pan to oven and continue cooking.
6. As the chicken continues cooking, add the cream, black pepper, and remaining kosher salt to the potatoes. Lightly mash the potatoes with a potato masher.
7. When cooking is complete, the corn should be tender and the chicken cooked through, reading 165ºF (74ºC) on a meat thermometer. Remove from the oven. Serve the chicken with the smashed potatoes and corn on the side.