Make this simple yet impressive one-dish chicken thighs with potatoes recipe for a satisfying dinner. A herbal vinaigrette and shallots ensure a taste explosion.
Here’s a great idea for an easy one-dish dish – herb-roasted chicken thighs baked on a bed of potatoes.
Top a casserole dish with thinly sliced potatoes, top with thinly sliced shallots, top with chicken thighs, baste with herb vinaigrette and sauté until chicken is golden brown.
As the chicken thighs bake, they bathe the potatoes underneath in their fat and juice, which mixes with the vinegar and mustard of the vinegar vinaigrette to add a nice flavor and gravy to the dish.
It’s also great for reheating leftovers. Enjoy!
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Check out this recipe for Herb Roasted Chicken Thighs with Potatoes
Quick vegetable side dishes to turn into a meal
- Lightly sautéed zucchini
- Baked asparagus with parmesan
- traditional coleslaw
- Simply sautéed spinach
- French green beans with butter and herbs
From the editors of Simply Recipes
Chicken drumsticks with herbs and potatoes
Thinly slice the potatoes so they cook faster and are cooked through when the chicken is done.
ingredients
Vinaigrette:
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2 tablespoon red wine vinegar
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1 tablespoon Extra virgin olive oil
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1 to 2 teaspoon Dijon mustard (less or more depending on how much mustard you like, we like it with 2 teaspoons)
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1 teaspoon dried herbs of Provence (can use Italian seasoning or dried thyme or 1 tablespoon freshly chopped herbs like thyme or tarragon)
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1/2 teaspoon kosher salt
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1/2 teaspoon fresh ground black pepper
Chicken:
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2 lb chicken thighsbone-in, skinless, trimmed of excess skin and fat
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1 teaspoon kosher salt
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1 teaspoon Extra virgin olive oil
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3 big Yukon Gold potatoes (about 1 1/2 pounds), peeled and thinly sliced (1/8 inch thick or less)
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1 Cup shallotspeeled, sliced (may fold in thinly sliced onions soaked in water for 10 minutes)
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3 to 4 whole cloves garliccrushed and peeled
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Several whole branches fresh tarragon or thyme (optional)
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Fresh ground black pepper and more kosher salt, taste
method
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Preheat the oven and salt the chicken:
Preheat oven to 375°F. Sprinkle chicken thighs on all sides with kosher salt and set aside.
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Make the vinaigrette:
In a small bowl, whisk together red wine vinegar, olive oil, Dijon mustard, Herbes de Provence, 1/2 teaspoon Kosher salt, 1/2 teaspoon freshly ground black pepper.
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Place the potatoes in the pan and bake:
Spread 1 teaspoon of olive oil in the bottom of a large (preferably 9 x 13 inch) casserole dish. Add the potato slices, sprinkle with salt and pepper and mix. Spread evenly on the bottom of the pan and bake for 15 minutes.
Simple tip!
If you bake the potatoes without the chicken first, make sure the potatoes are fully cooked when the chicken is done.
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Add the chicken thighs and seasonings, top with the vinaigrette and return to the oven:
Take the casserole out of the oven. Scatter the chopped shallots over the potatoes and sprinkle again with a little salt and pepper.
Place the chicken thighs, skin-side up, on the shallots. Squeeze the garlic cloves between the pieces of chicken.
If you have fresh herbs like tarragon or thyme, you can push them along the edge (careful, the dish will get hot!) between the chicken pieces and the dish.
Whisk the vinaigrette again and pour over the chicken, making sure the chicken is well coated.
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Bake:
Bake uncovered in a 375°F oven for 50 minutes or until thighs are well browned and cooked through. Remove and let rest for 10 minutes before serving.
What is the temperature of cooked chicken?CONTINUE READING:
| nutritional information (per serving) | |
|---|---|
| 514 | calories |
| 24g | Fat |
| 37g | carbohydrates |
| 40g | protein |
