Chicken thighs and baked potatoes

Name: Chicken thighs and baked potatoes - Flavia C.
Ingredients: 6 farm chicken thighs; 400 g potatoes; one head of garlic; half a cup of tomato juice; half a cup of oil; a few sprigs of fresh parsley; spices to taste: salt; chili; rosemary; and marjoram

Meat - Chicken thighs and baked potatoes by Flavia C. - Recipia

Chicken thighs with baked potatoes Often when I'm not in the mood for complicated recipes, chicken thighs with baked potatoes are my first choice. These are the basic ingredients that you always have in the fridge and pantry, they don't require much attention, and the result is perfect for any family meal. I've made this recipe dozens of times, every time I wanted something tasty without any hassle, and it always works just as well. Quick Info Total time: About 1 hour and 30 minutes, depending on your oven Preparation time: 10-15 minutes Baking time: 1 hour - 1 hour and 20 minutes, depending on how browned you want them Servings: 4-6 (depends on how large the portions are) Difficulty: Very easy Recipe type: Main dish, ideal for lunch or dinner Ingredients 6 farm chicken thighs 400 g potatoes (I use white potatoes, but any type works) 1 head of garlic (no need to peel it too carefully, just slice it thinly) 1 small cup of tomato juice (approx. 100 ml) 1/2 small cup of oil (approx. 50 ml) A few sprigs of fresh parsley, optional Spices to taste: salt, chili (optional for those who want a bit of heat), rosemary, marjoram Preparation method 1. Preheat the oven to a medium temperature (180-200°C, depending on your oven). 2. Wash the chicken thighs and, if you want, you can pat them dry with a paper towel so they don't remain too watery. 3. Peel the potatoes and cut them into suitable cubes, not too small – they should withstand baking without falling apart. 4. In a baking tray, place the chicken thighs and the cubed potatoes. They don't need to be arranged perfectly; the important thing is to have a single layer as much as possible. 5. Sprinkle the sliced garlic over them. Add the spices: salt to taste, a little chili if you want it spicy, rosemary, and marjoram. Don't overdo it with the herbs; they will be felt quite well during baking. 6. Pour the oil evenly over the meat and potatoes. Mix gently with your hand or a spatula, just enough to cover everything. 7. Place the tray in the oven, at a moderate heat (the middle rack is ideal), uncovered. Let everything bake until the thighs and potatoes develop a lightly browned crust. Generally, it takes about an hour, but it depends on the oven and the size of the thighs. Halfway through, you can turn the thighs and potatoes a bit if you feel like it. 8. When you see that everything is almost ready, take the tray out and brush the chicken thighs with the tomato juice (it helps to use a brush, but a spoon works too). Put the tray back in the oven for another 15-20 minutes, to let the flavors meld and to brown the tomato sauce slightly. 9. Finally, if you want, sprinkle with chopped fresh parsley. It's optional, but it adds freshness when serving. 10. Serve hot, straight from the tray, with the potatoes and the formed sauce. Why I make this recipe often It's the recipe I turn to when I want something hearty and hassle-free. The ingredients are always at hand, everything is done in a single tray, and the combination of meat, potatoes, and garlic works every time. It's easy to eat, doesn't require extra sides, and remains tasty even when reheated the next day. Tips and variations Tips If you want to achieve a crispier crust on the chicken, at the end you can turn on the oven's grill function for a few minutes, but be careful not to burn the tomato sauce. If you feel that the sauce has evaporated too much, you can add 1-2 tablespoons of warm water towards the end. For more flavor, you can mix the potatoes with spices before putting them in the tray, so they are evenly coated. Substitutions You can also use boneless thighs if you prefer meat without bones, but you should reduce the baking time by 10-15 minutes. Tomato juice can be replaced with crushed tomatoes if you have them on hand. Rosemary or marjoram can be omitted if you don't like them, but don't skip salt completely. Variations You can add a few pieces of large-cut bell pepper if you want a sweeter note. Carrots cut into rounds can be added together with the potatoes. If you like, you can also add some black olives at the end, before putting the tray back in the oven with the tomato sauce. Serving ideas It goes well with a simple cabbage salad or pickles. If there's leftover sauce in the tray, it pairs well with a slice of fresh bread. Frequently asked questions 1. Can I use frozen chicken thighs? Yes, but they need to be completely thawed before putting them in the tray; otherwise, the potatoes will cook unevenly. 2. Do the potatoes need to be boiled beforehand? No, they are put raw directly in the tray. Cut into suitable cubes, they will have time to cook in the oven. 3. Can I use other types of meat? The recipe also works with drumsticks, wings, or even chicken breast, but adjust the baking time, especially for the breast. 4. Can it be made without marjoram or rosemary? Yes, you can use just salt and pepper if you don't want other flavors. 5. What type of tray do you recommend? A classic baking tray, large enough to fit all the ingredients in a single layer. It can also be made of heat-resistant glass. Nutritional values Estimate for one serving (out of 6): approximately 390-430 kcal, 22 g protein, 25 g fat, 19 g carbohydrates. Values may vary depending on the type of chicken used, the amount of oil, and how large the potatoes are. It is a fairly balanced meal, with a good intake of protein and fiber from the potatoes. Storage and reheating If you have leftovers, store them in the fridge in a closed container for a maximum of 2 days. It can be reheated in the oven or microwave. The thighs remain tasty the next day, but the potatoes slightly change texture and become softer. If you want to keep them as good as possible, avoid keeping them in the sauce for a long time. Reheating in the oven at low heat helps prevent everything from becoming too dry. This recipe remains one of the simplest ways to make chicken and potatoes in the oven without complications. Everything in one tray, clear flavor, and without unnecessary steps.

Chicken thighs and baked potatoes

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