Chicken thighs and baked potatoes

Name: Chicken thighs and baked potatoes - Aida G.
Ingredients: chicken thighs; 6; 7 potatoes; spices for chicken; spices for potatoes; oil (50 ml); 50 ml white wine; 4; 5 cloves of garlic

Meat - Chicken thighs and baked potatoes by Aida G. - Recipia

Chicken thighs with baked potatoes (classic homemade recipe) I love making chicken thighs with baked potatoes when I want something simple that doesn't require me to stand by the stove for long. It's a recipe I prepare when I have several thighs on hand and a few potatoes. Everything goes into a baking tray, and the ingredients are always at hand. I've noticed that it's important not to add the potatoes at the beginning so they don't fall apart. Quick info Total time: about 1 hour and 30 minutes, depending on the oven and how thick the thighs are Preparation time: 20-25 minutes Baking time: 1-1.5 hours (depending on the oven and quantity) Servings: 3-4 Difficulty: easy to make Recipe type: main, suitable for family lunch or dinner Ingredients chicken thighs (can be upper, lower, or whole, according to preference) 6-7 potatoes, peeled seasoning for chicken (to taste, I use a chicken mix) seasoning for potatoes 50 ml oil 50 ml white wine 4-5 garlic cloves 1/2 cup of water Preparation method 1. Wash the chicken thighs and make deep cuts in each one, a few times. There’s no need for too many cuts, just enough for the flavors to penetrate. 2. Sprinkle the seasoning for chicken on all sides of the thighs, making sure they are evenly coated. 3. Place the thighs in the tray where you will bake them. 4. Slice the garlic cloves and put a slice in each cut of the thighs. You can also place the remaining garlic around them in the tray. 5. Pour the oil over the thighs directly in the tray. Drizzle the meat with white wine. Also, add half a cup of water to the tray. 6. Place the tray in the oven (the oven does not need to be preheated, it can be put in directly). Let the thighs cook over medium heat. 7. While the thighs are in the oven, prepare the potatoes. Peel, wash, and cut them into thicker pieces lengthwise. There’s no need to make them too thin. 8. Season them well with the potato mix, according to your taste. 9. After the thighs have been in the oven for a while (about 30-40 minutes, until they are almost halfway cooked), take the tray out and add the potatoes among the thighs. If needed, you can drizzle everything with a little water or the sauce formed in the tray. 10. Put the tray back in the oven and let everything cook until the thighs are nicely browned and the potatoes are soft and have taken on color. Occasionally, you can turn the thighs and potatoes to brown them on both sides. 11. It’s done when a fork easily goes into the meat and potatoes, and the sauce has thickened a bit. Why I make this recipe often It’s a no-fuss recipe, suitable for busy days. There’s no need for rare ingredients. It can be made with any type of thighs. The potatoes and chicken bake together and get a nice flavor from the sauce formed in the tray. It’s perfect when you have more people at the table and don’t want to spend much time in the kitchen. Tips and variations Tips Don’t add the potatoes at the beginning. If you add them when the thighs are halfway cooked, the potatoes turn out well, not falling apart. If you want a crispier skin on the thighs, you can turn on the grill function for the last 10 minutes. Don’t use too much water; if you add too much, the thighs and potatoes will boil instead of browning. Sliced garlic, placed in the cuts, gives a stronger flavor, but you don’t need to use more than what is in the recipe. Substitutions Thighs can be upper, lower, or whole, depending on what you have on hand. White wine can be omitted if you don't want to use alcohol, but it helps with flavor and tenderness. If you don’t have special potato seasoning, you can use just salt, pepper, and a little paprika. Variations You can add, if you want, a few slices of bell pepper or onion, but it’s not necessary. The potatoes can be replaced with sweet potatoes or a mix of vegetables if you want something different, but the taste won’t be quite the same. Serving ideas Serve directly from the tray, with a little sauce poured over the potatoes and meat. It also goes well with a simple cabbage salad or pickles on the side, depending on the season. Frequently asked questions 1. Can I put the potatoes in the tray from the beginning? I do not recommend it. If you put them in from the start, the potatoes will get too soft and fall apart. It’s better to add them after the thighs have cooked halfway. 2. Can I use another type of meat instead of thighs? The recipe is designed for chicken thighs, but if you want, you can also try wings or breast. However, the baking time will change, and the meat won’t be as tender. 3. Can the recipe be made without wine? Yes, you can skip the wine if you don’t want to use alcohol. The taste changes slightly, but the recipe works without it. 4. Why do I need to score the thighs? The cuts help the spices and garlic penetrate the meat better and speed up cooking. 5. What do I do if there’s too much liquid in the tray? If you see there’s too much sauce at the end, you can leave the tray in the oven for another 10-15 minutes without foil, to evaporate. Nutritional values Estimate per serving (from 4 servings, with the ingredients above): Calories: approximately 400-500 kcal Proteins: 25-30 g Fats: 20-25 g Carbohydrates: 30-35 g (depending on the amount of potatoes) The values are indicative and may vary depending on the type and size of the thighs and how much oil remains in the sauce. Does not include any additional side dishes. Storage and reheating It can be stored in the fridge, covered, for up to 2 days. When reheating, the sauce becomes thicker, and the potatoes softer. It’s best consumed fresh, but it can be warmed in the oven or microwave. I do not recommend freezing, as the texture of the potatoes suffers. This is a simple and practical recipe that I make when I don’t want to complicate things and feel like having something cooked at home with minimal effort.

Chicken thighs and baked potatoes

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