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Herb Roasted Chicken Thighs With Potatoes Recipe

Herb roasted chicken thighs with potatoes Recipe
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Category : Main dish chicken
Cooking Time : 150 minutes
Serving : 4
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Prepare the ingredients before making Herb roasted chicken thighs with potatoes in your home. Then, follow these steps below to serve Herb roasted chicken thighs with potatoes for your family or friends.

Ingredients: Herb roasted chicken thighs with potatoes

  • VINAIGRETTE
  • 2 tablespoons red wine vinegar
  • 1 tablespoon olive oil
  • 1-2 teaspoons Dijon mustard, or adjust to taste
  • 1 teaspoon dried Herbs de Provence
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • CHICKEN
  • 2 pounds chicken thighs, bone in, skin on, trimmed of excess fat
  • 1 teaspoon kosher salt
  • 1 teaspoon olive oil
  • 3 large Yukon gold potatoes (about 1 1/2 pounds) peeled and thinly sliced (1/8 of an inch or less)
  • 1 cup sliced, peeled shallots that have been soaked in water for 10 minutes
  • 3-4 whole garlic cloves crushed and peeled
  • Several whole sprigs of fresh tarragon or thyme
  • to taste More salt and pepper

How to Make Herb roasted chicken thighs with potatoes

If you have prepared the ingredients needed, now time to start cooking. There are 5 steps you must follow to make Herb roasted chicken thighs with potatoes in your home by yourself.

    Step 1
  • Preheat oven to 375°F-one 185°C. Sprinkle all sides of chicken thighs with kosher salt and set aside
  • Step 2
  • In a small bowl whisk together the red wine vinegar, olive oil, Dijon mustard, Herbs de Provence, 1/2 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper.
  • Step 3
  • Spread a teaspoon of olive oil over the bottom of a large (9 x 13") 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
  • Step 4
  • Place the chicken thighs inside up on top of the shallots. Wedge the garlic cloves between pieces of chicken. If you have fresh herbs such as tarragon or thyme, you can wedge them in along the border, between the chicken pieces and the dish. Whisk the vinaigrette again and pour it over the chicken, spreading it with your fingers to make sure the chicken is well coated.
  • Step 5
  • Bake uncovered in a 375°F-one 85°C oven for 50 minutes, or until the thighs are well browned and cooked through. Remove from the oven and let rest for 10 minutes before serving.
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