Chicken thighs with baked potatoes

Name: Chicken thighs with baked potatoes - Rica M.
Ingredients: 2 whole chicken thighs; 6 large (white) potatoes; 5; 6 cloves of garlic; salt; pepper; dried rosemary; garlic powder; a little white wine; 1 tablespoon of lard; piri; piri hot sauce; 1 tablespoon of mayonnaise

Meat - Chicken thighs with baked potatoes by Rica M. - Recipia

Chicken thighs with oven-baked potatoes and garlic sauce at the end is one of the options I often turn to when I want something filling without too many complications. I have tried many versions, but the garlic sauce added at the end makes a difference, especially for the potatoes. No complicated ingredients are needed, and the method works well even if you don't have much time to prepare. Quick Info Total time: about 2 hours (including recommended marinating time) Preparation time: 15-20 minutes (plus at least 2 hours of cold marinating) Baking time: 1 hour – 1 hour and 15 minutes Servings: 2 large (or 3 smaller) Difficulty: medium, does not require complicated techniques Recipe type: lunch or dinner Ingredients 2 whole chicken thighs 6 large potatoes (white) 5-6 cloves of garlic salt pepper dried rosemary garlic powder a little white wine (a few tablespoons) 1 tablespoon of lard (melted) piri-piri sauce (or another hot sauce, to taste) 1 tablespoon of mayonnaise Preparation method 1. Clean the thighs and dry them well with kitchen paper. Season them on all sides with salt and pepper, then rub each with a little piri-piri sauce (it doesn’t need to be much, just to catch some flavor and a little heat). Crush 2 cloves of garlic and spread them on the meat. Drizzle the thighs with a little white wine. Place all of this in a bowl, cover, and refrigerate for at least 2 hours. The longer they marinate, the better. 2. Peel the potatoes, cut them into large pieces suitable for baking. Place them in a bowl with salt, pepper, garlic powder, and dried rosemary. Add the melted lard and mix everything to coat the potatoes well. 3. Preheat the oven to 220°C. Take the thighs out of the fridge and place them in a heat-resistant dish. Arrange the potatoes around the thighs, including all the marinade left from the meat, so that the flavors are not lost. 4. Place everything in the oven. Leave for about 40 minutes until the thighs start to color. Turn them to the other side and mix the potatoes a little. Leave in the oven for another 10-15 minutes. Occasionally check if the liquid has evaporated too much – you can add a tablespoon of water or wine if necessary. 5. While they are in the oven, prepare the sauce: put a tablespoon of mayonnaise in a bowl, add 3-4 crushed garlic cloves, salt, pepper, and a little paprika. Mix everything. 6. After 10 minutes from the first turn, take the dish out of the oven. Generously coat the thighs with this garlic and mayonnaise sauce. Lower the temperature to 200°C. Put them back in the oven and leave for another 15 minutes to brown and form a crust. The potatoes, in the end, also absorb some of the sauce, which changes their texture. 7. When the thighs are browned and the potatoes are soft, take everything out of the oven. Let it rest for 5 minutes before serving, to stabilize the flavors. Why I make this recipe often It’s the recipe I choose when I want a hearty meal without many dishes to wash. The thighs come out tender, and the potatoes take on flavor from the sauce and rosemary. It also works with ingredients that I usually have at home and doesn’t require much supervision in the oven. Tips and variations Tips 1. If you have time, let the thighs marinate longer. Overnight in the fridge makes them even more tender. 2. Lard gives a special flavor to the potatoes, but you can also use oil if you prefer. 3. If you find the piri-piri sauce too spicy, use less or omit it. Substitutions 1. Lard can be replaced with sunflower or olive oil, but the taste will not be identical. 2. Dried rosemary can be replaced with dried thyme or a mix of herbs for baking. 3. Piri-piri sauce can be any hot sauce you prefer or can be omitted if you don’t want it spicy. Variations 1. You can use only upper or lower thighs if you don’t have whole thighs. 2. You can add a few slices of onion or 2-3 carrots next to the potatoes if you need more garnish. 3. For another type of meat, chicken breast doesn’t work well here, as it tends to dry out. Serving ideas 1. Goes well with a simple salad of tomatoes or greens. 2. If you like pickles, you can serve them on the side. 3. If needed, you can add a slice of fresh bread for the leftover sauce. Frequently asked questions 1. Can I use boneless thighs? Yes, you can, but they cook a bit faster, so check to avoid drying them out. 2. What do I do if I don’t have white wine? You can use a little water with lemon juice or even clear broth if you have it. 3. Can it be made without the garlic sauce at the end? Yes, you can omit it, but the sauce clearly changes the texture and final taste, especially for the potatoes. 4. Can I put the potatoes in the pan directly without mixing them with lard? Yes, but the potatoes won’t come out as tender and browned without fat. 5. Can it be made with another type of mayonnaise (light, vegan)? Yes, any type works as long as the texture remains creamy. Nutritional values Estimate for one serving (out of two): approximately 750-850 kcal, of which protein 35-40 g, fat 35-40 g, carbohydrates 60-70 g. The value depends on how much lard and mayonnaise you actually use. The garlic sauce and potatoes slightly raise the caloric intake compared to other oven chicken options. Storage and reheating It’s best eaten fresh, but it stores well in the fridge in a sealed container for up to 2 days. When reheating, the thighs can be placed in the oven or microwave, although the potatoes change texture. For the best consistency, I recommend the oven at low temperature, covered, so they don’t dry out too much.

Chicken thighs with baked potatoes

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