Chicken thighs with baked potatoes

Name: Chicken thighs with baked potatoes - Simina C.
Ingredients: 2 whole chicken thighs; 4 large potatoes; 1 head of garlic; rosemary; salt and pepper; half a glass of white wine; olive oil

Meat - Chicken thighs with baked potatoes by Simina C. - Recipia

Baked Chicken Thighs with Potatoes Whenever I need something that doesn't keep me too long in the kitchen, I often turn to this combination. Usually, I quickly peel the potatoes, cut the thighs, mix them with whatever I have on hand, and pop them in the oven. I love that I can throw everything into a tray and forget about it for about an hour, just turning them occasionally. It works well when I don't feel like complicated recipes or have a busy day. Quick Info Total Time: about 1 hour and 30 minutes Preparation Time: 10-15 minutes Cooking Time: 1 hour and 30 minutes (depending on the oven) Servings: 2 Difficulty: easy Recipe Type: main course, lunch or dinner without hassle Ingredients 2 whole chicken thighs 4 large potatoes 1 head of garlic (left whole, not peeled) rosemary (preferably fresh, but dried works too) salt pepper half a glass of white wine (about 100 ml) olive oil Instructions 1. Peel the potatoes and cut them into large cubes that can withstand the oven without falling apart. 2. Place the potatoes in a bowl. Add salt, pepper, rosemary, a little olive oil, and half of the white wine. Mix well with your hands or a spoon to coat them evenly. 3. Cut each chicken thigh in half. Place them in another bowl or on a cutting board and season with salt, pepper, rosemary (to taste), and a drizzle of oil. Pour the remaining white wine over the meat and mix. 4. Prepare a roasting pan. Grease the bottom of the pan with a little olive oil, just enough to prevent sticking. 5. Place the chicken thighs and potatoes in the pan, distributing them as evenly as possible. The order doesn't matter; you can mix them lightly in the pan. 6. Add the whole head of garlic, skin on. You can place it on the side or among the potatoes and meat. 7. Put the tray in the preheated oven at 180°C (350°F). Bake for about 1 hour and 30 minutes. Occasionally (around every 30-40 minutes), turn the meat and potatoes with a spatula for more even browning. 8. Towards the end, if the chicken is cooked, you can leave it for 2-3 minutes on the grill setting, just to get a nice crust. 9. Remove the tray and let it sit for 5 minutes before serving. Why I Make This Recipe Often I like it because it’s simple and doesn't require much attention. It works when I have the ingredients on hand and don’t feel like cooking in stages. Plus, it’s fine even if I don’t have fresh rosemary or don’t want to bother peeling garlic. Tips and Variations Tips Use starchy potatoes for better texture, but it's not mandatory. If you have time, you can make shallow cuts on the thighs for better seasoning penetration. Check the thighs with a fork towards the end to ensure they’re not raw near the bone. Don't overcrowd the pan too much; otherwise, everything will steam instead of browning. Substitutions Rosemary can be replaced with thyme if you don't have anything else on hand. The white wine can be omitted, but it adds a nice touch to the potatoes and meat. You can use regular vegetable oil if you don't have olive oil. Variations You can add 1-2 coarsely chopped carrots, but it won't change the flavor much. If you want more flavor, you can sprinkle sweet paprika at the end. Serving Ideas Serve directly from the tray, with the potatoes and soft garlic removed from their skins. It also goes well with a simple salad or some pickles. Frequently Asked Questions 1. Is the garlic added unpeeled? Yes, a whole head is used, skin and all. During cooking, the cloves become soft and can be easily removed from the skin when serving. 2. What do I do if I don't have white wine? You can completely omit the wine. If you want to substitute, a little water or chicken broth will work, but the flavor will be different. 3. Can I leave the thighs whole without cutting them? Yes, but it will take a little longer to cook, and they may not cook as evenly. 4. Do the potatoes need to be blanched beforehand? No, they are added raw, just peeled and cut into cubes. 5. How do I know the chicken is done? When the meat easily pulls away from the bone and the potatoes are soft, it's a sign that everything is cooked. If in doubt, cut a piece to check. Nutritional Values Estimation for one serving (half the recipe): Calories: approximately 650-750 kcal Protein: 40-45 g Carbohydrates: 50-55 g Fat: 30-35 g Values may vary depending on how much oil and the type of potatoes used. It’s a fairly filling meal, with protein and carbohydrates at a moderate level for a main course. Storage and Reheating If there are leftovers, store them in the fridge in a sealed container for up to 2 days. When reheating (in the oven or microwave), the potatoes won’t have the same crispy texture, but the flavor remains good. Long-term storage is not recommended.

Chicken thighs with baked potatoes

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