Oven-baked chicken thighs with potatoes

Name: Oven-baked chicken thighs with potatoes - Delia I.
Ingredients: 4 chicken thighs with bone; half a kg of potatoes; 200 ml of beer; salt; seasoning; pepper; 2 heads of garlic; thyme; rosemary

Meat - Oven-baked chicken thighs with potatoes by Delia I. - Recipia

It's the kind of meal I make when I want something easy to prepare, without too much hassle, but still filling. I most often make it when I'm cooking for a crowd or when I feel like something that cooks almost by itself in the oven. The chicken thighs with oven-baked potatoes and beer come out tender, and you don't have to keep an eye on them all the time. Quick info Total time: about 1 hour and 20 minutes Preparation time: 20 minutes Cooking time: 60 minutes (or until the meat and potatoes are golden brown) Servings: 4 Difficulty: easy Recipe type: main dish Ingredients 4 chicken thighs with bone 500 g potatoes 200 ml pale beer 2 heads of garlic salt pepper universal seasoning or other spices to taste dried thyme dried rosemary 2 teaspoons margarine (or butter, or olive oil for greasing the pan) Preparation method 1. Wash the chicken thighs well and let them drain for a few minutes, possibly on an absorbent towel. Peel the potatoes, wash them, and slice them into fairly thin rounds, not too thick, so they cook evenly. 2. Take a baking dish suitable for 4 servings and grease it well with margarine. You can also use butter or olive oil if you prefer a different taste. 3. Place the chicken thighs and sliced potatoes in the dish. Spread them as evenly as possible so they don’t overlap too much, but also don’t leave large gaps. 4. Sprinkle salt, pepper, universal seasoning (or the spices you normally use), and then add a little dried thyme and rosemary over the meat and potatoes. Don’t overdo it with the herbs, just enough to give a hint of flavor. 5. Add 2 teaspoons of margarine all over. I simply place them on top of the meat and potatoes; you don't have to distribute them perfectly. 6. Peel the garlic cloves and slice them. Put half of the garlic in the dish now, scattered among the meat and potatoes. 7. Pour the beer directly into the dish, around the edges, without washing away the spices from the meat. Don’t pour it directly on the meat, rather on the side, so everything doesn’t slide down. 8. Place the dish in the preheated oven on low to medium heat. Leave for about 15 minutes so it starts cooking slowly and the flavors meld. 9. After the first 15 minutes, carefully remove the dish, and gently stir the contents with a spatula or wooden spoon. This way, the potatoes and meat won’t stick to the bottom of the dish, and the flavors will distribute. Add the rest of the sliced garlic, spread evenly. 10. Return the dish to the oven and keep it on low heat until the thighs and potatoes are lightly browned. Depending on the oven, it should take about 45-60 more minutes. It doesn’t hurt to check from time to time – if the liquid has reduced too much, you can add 2-3 tablespoons of water, but generally, the beer and potatoes leave enough sauce. 11. When the meat and potatoes are browned and a fork goes in easily, you can take the dish out of the oven. Serve warm, directly from the dish. Why I make the recipe often Because it doesn’t require constant supervision and it’s made with ingredients I almost always have on hand. It’s suitable for any day when I want something that cooks in the oven and fills me up. The meat comes out tender, and the potatoes are tasty without needing complicated techniques. Tips and variations Tips - Use bone-in thighs, as they retain juiciness better than boneless ones. - Cut the potatoes thin, but not too thin, so they don’t crumble in the sauce. - For a more intense flavor, you can marinate the thighs with spices 1-2 hours beforehand, but it’s not mandatory. Substitutions - You can also use other types of chicken meat, but cooking times may vary. - Margarine can be replaced with butter or olive oil if you prefer. - If you don’t have universal seasoning, you can use just salt and pepper or any mix of spices you like. Variations - Sometimes I also add sliced carrots among the potatoes if I have them on hand, but the original recipe doesn’t call for it. - If you want a stronger garlic flavor, crush a few cloves in addition to the slices. - You can also try adding a splash of sweet paprika for color, but it’s not essential. Serving ideas - It can be served with a simple cabbage salad or pickles. - It also goes well with a bit of chopped parsley sprinkled on top at the end. - The sauce from the dish can be set aside and served separately for those who prefer more liquid. Frequently asked questions 1. Can I use another drink instead of beer? You can use water, but beer helps tenderize the meat and adds flavor. White wine works, but it changes the aroma. 2. Do I need to turn the chicken thighs during baking? It’s not mandatory, but you can turn them halfway through cooking if you want them to brown evenly on both sides. 3. What do I do if there’s too much liquid left in the dish at the end? You can take the dish out, increase the oven temperature for 10 minutes before the end, or put it under the grill for a few minutes to reduce the sauce and brown everything better. 4. Can I make the recipe without universal seasoning? Yes, you can use just salt and pepper or any other spice mix you like. 5. Can I use new potatoes? Yes, new potatoes work well, just make sure to cut them into fairly even slices so they cook evenly. Nutritional values Estimation for one serving (out of 4): approximately 370-420 kcal, depending on how much margarine you use. Of these: approximately 25 g protein, 18-22 g fat, 20-25 g carbohydrates. Values are indicative and depend on the exact size of the thighs and the type of potatoes or fat used. Storage and reheating If there are leftovers, they can be stored in the fridge for 1-2 days, covered. For reheating, I recommend putting the portion in a heat-resistant dish and heating in the oven, covered with foil, so it doesn’t dry out. In the microwave, it heats quickly, but the potatoes don’t stay as good. The recipe doesn’t freeze well because the sauce and potatoes change texture after thawing.

Oven-baked chicken thighs with potatoes

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