Chicken thighs with potatoes and tomatoes in the oven

Name: Chicken thighs with potatoes and tomatoes in the oven - Aurora F.
Ingredients: 1.4 kg chicken thighs; 1 kg very small potatoes; 500 g cherry tomatoes; 1 packet chicken seasoning; 2 tablespoons balsamic vinegar; 1 clove garlic; 3 tablespoons ketchup; 2 teaspoons honey; olive oil; 2 teaspoons soy sauce; 3 teaspoons Worcestershire sauce; parsley; 250 g chicken broth; 200 ml sour cream

Meat - Chicken thighs with potatoes and tomatoes in the oven by Aurora F. - Recipia

Oven-baked chicken thighs with potatoes and tomatoes - a simple and delicious recipe Preparation time: 15 minutes Baking time: 1 hour Total time: 1 hour and 15 minutes Servings: 4 If you're looking for a quick and tasty recipe, oven-baked chicken thighs with potatoes and tomatoes are the perfect choice! This dish combines the intense flavors of chicken with the sweetness of honey and the freshness of vegetables, resulting in an irresistible dish. Whether you serve it at a family dinner or a meal with friends, this dish is sure to impress. Necessary ingredients: - 4 chicken thighs (preferably with skin for a more savory taste) - 500 g potatoes (choose new potatoes for a finer texture) - 300 g cherry tomatoes or regular tomatoes, quartered - 3 tablespoons honey (for a subtle sweetness) - 3 tablespoons olive oil - 1 teaspoon sweet paprika - Salt and pepper to taste - A sprig of fresh rosemary or 1 teaspoon of dried rosemary Step-by-step preparation: 1. Preheat the oven to 200 degrees Celsius. This temperature will help achieve a crispy crust on the chicken thighs. 2. Start by peeling the potatoes. Cut them into cubes or slices, depending on your preference. If using new potatoes, there is no need to peel them, as the skin adds a delicious taste and pleasant texture. 3. In a large bowl, combine the chicken thighs with olive oil, honey, sweet paprika, salt, pepper, and rosemary. Mix well to ensure each piece of chicken is evenly coated with the marinade. The honey will not only add a touch of sweetness but will also help caramelize the chicken during baking. 4. Add the cut potatoes to the bowl with the chicken and mix again to coat them with the marinade. This step is essential as the potatoes will absorb the delicious flavors of the chicken during baking. 5. Arrange the chicken thighs and potatoes in a baking dish, and add the quartered tomatoes between them. The tomatoes will add moisture and create a delicious sauce. 6. Cover the dish with aluminum foil for the first 30 minutes of baking. This will help keep the meat juicy. After this time, remove the foil to allow the chicken to brown nicely. 7. Bake the dish for about 30 minutes, or until the chicken thighs are well cooked and have a tempting golden color. Check if the chicken is cooked through, ensuring the juices run clear with no traces of blood. Serving suggestion: Serve the chicken thighs with potatoes and tomatoes directly from the dish for a rustic look. You can add a fresh green salad or a side of steamed vegetables to complete the meal. A bottle of dry white wine will make this culinary experience even more enjoyable! Possible variations: You can experiment with different spices, such as minced garlic or herbs like thyme or oregano. You can also replace the tomatoes with peppers or zucchini for an even more colorful version. This recipe for oven-baked chicken thighs with potatoes and tomatoes is not only tasty but also extremely easy to prepare, perfect for a quick weeknight dinner. Enjoy every bite and let yourself be carried away by the flavors of this delicious meal!

Preparation

Place the chicken thighs in a heat-resistant dish. Mix the chicken seasoning with 2 tablespoons of oil and balsamic vinegar, and coat the chicken thighs well. Chop the garlic and sprinkle it over the thighs, then refrigerate for 1 hour. In a small saucepan, boil the ketchup, honey, 3 tablespoons of oil, Worcestershire sauce, soy sauce, and 1 tablespoon of sour cream, allowing it to simmer for a bit. Peel the potatoes and place them among the thighs. Coat the potatoes and thighs with the prepared sauce. Chop the parsley and mix it with two tablespoons of oil, then sprinkle it over the thighs. Place the dish in the preheated oven and bake for 45 minutes, then remove it, add the tomatoes, and pour chicken broth on top, baking for another 40 minutes until the thighs are nicely browned. Serve with sour cream and a cabbage salad.