Wednesday, 22 June 2016

Herb Roasted Chicken Thighs with Potatoes

My husband took out chicken thighs to BBQ but the weather turned stormy so I cancelled the BBQ and found this awesome recipe on "Simply Recipes".   This is a easy and delicious recipe that combines both potatoes and chicken thighs in one dish. While the thighs bake the potatoes that are below them are bathing in all their delectable fat and juices, What you end up with is perfectly moist chicken with a crispy skin and soft flavouful potatoes. The vinaigrette, shallots and thyme season this dish to perfection. Yum!
Serves 3-4
If you double the recipe use another 9x13 inch baking dish.

Herb Roasted Chicken Thighs with Potatoes


  • 2 Tbsp red wine vinegar
  • 1 Tbsp olive oil
  • 1 teaspoon Dijon mustard
  • 1 teaspoon dried thyme or 1 tablespoon fresh
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 2 pounds chicken thighs, bone in, skin-on, trimmed of excess fat
  • 1 teaspoon olive oil
  • 3 large Yukon gold potatoes (about 1 1/2 pounds), peeled and thinly sliced (1/8-inch thick or less) Best results when you use a mandolin.
  • 1 cup sliced, peeled shallots
  • 4 whole garlic cloves, crushed and roughly chopped
  • Several whole sprigs of fresh thyme (optional)
  • More salt and pepper to taste


1 Preheat oven to 375°F
2 In a small bowl whisk together the red wine vinegar, olive oil, Dijon mustard,thyme,, 1/2 teaspoon Kosher salt, 1/2 teaspoon freshly ground black pepper.
3 Spread a teaspoon of olive oil over the bottom of  a large (9x13-inch) casserole dish.
Cover the bottom of the dish with the thinly sliced potatoes.
Sprinkle with salt and pepper.
Distribute the sliced shallots over the potatoes, and sprinkle again with a little salt and pepper.
4 Place the chicken thighs, skin-side up, on top of the shallots. Sprinkle  the garlic between pieces of chicken.
If you have fresh thyme, you can wedge it in along the border, between the chicken pieces and the dish.
Whisk the vinaigrette again and pour it over the chicken
5 Bake uncovered in a 375°F oven for 50 minutes, or until the thighs are well browned and cooked through. Remove and let rest for 10 minutes before serving.

Grease the baking dish with olive oil so potatoes do not stick. Slice potatoes thinly and scatter over the bottom of the baking dish. Season the potatoes with salt and pepper. Distribute shallots over the potatoes. Place chicken thighs skinside up over the potatoes. Season the chicken with salt and pepper.

Make the vinaigrette in a small bowl.

Pour the vinaigrette over all the chicken thighs. Sprinkle garlic over chicken and tuck the fresh thyme if you have all around the dish. Bake 375 degrees for about 1 hour.

Test the chicken and pottoes to ensure it is cooked through.

No comments:

Post a Comment