New potatoes with garlic and roasted chicken thighs

Name: New potatoes with garlic and roasted chicken thighs - Sonia A.
Ingredients: 6 medium new potatoes 1 and a half tablespoons of lard (preferably duck fat; but if unavailable; it can be replaced with pork lard) 1 head of garlic 2 chicken thighs sweet paprika salt pepper

Meat - New potatoes with garlic and roasted chicken thighs by Sonia A. - Recipia

New potatoes boiled briefly and finished in the oven turn out more enjoyable than when they are baked directly. In this recipe, duck fat coats them well, while the roasted garlic among the potatoes adds flavor. The chicken thighs are cooked in the same dish and brown alongside them, eliminating the need for a separate side. It’s a simple dish, perfect for a hearty lunch or dinner. Quick Info Total Time: approximately 1 hour and 15 minutes, depending on baking time Preparation Time: not specified exactly; includes washing, peeling, and preparing the ingredients Cooking Time: 15-20 minutes for boiling the potatoes, then baking until the potatoes and thighs are nicely browned and cooked through Servings: 2 Difficulty: easy Recipe Type: main dish baked in the oven Ingredients 6 medium new potatoes 1 and a half tablespoons of duck fat 1 head of garlic 2 chicken thighs Sweet paprika, to taste Salt, to taste Pepper, to taste Duck fat can be replaced with pork fat if the duck version is not available. The potatoes should be warm when mixed with the fat, so it melts and coats them evenly. Preparation Method 1. Wash the new potatoes thoroughly and scrub them with a sponge. Cut each potato into quarters, then rinse them again. 2. Place the potatoes in a pot of salted water and let them boil for 15-20 minutes. Do not boil them until they crumble; it’s enough for them to soften partially, as they will continue cooking in the oven. 3. Drain the potatoes immediately after boiling. Do not rinse them under cold water. It’s important for them to remain warm, as the fat needs to melt when it comes into contact with them. 4. Transfer the hot potatoes to a baking dish. Add the duck fat and gently toss until the pieces are coated. Mix carefully to avoid breaking the boiled potatoes. 5. Sprinkle salt over the potatoes. Separate the head of garlic into cloves and place them among the potatoes without peeling them. The garlic should be added whole, in its skin, directly into the dish. 6. Wash the chicken thighs, clean them, and score them lightly. Season with sweet paprika, salt, and pepper, then place them on top of the potatoes. 7. Place the dish in the preheated oven. Bake at a high to medium temperature until the potatoes are browned and the thighs are colored and cooked through. 8. Serve the dish hot, accompanied by yogurt and garlic sauce, and if desired, a vegetable salad. Why I Make This Recipe Often I love it because I prepare the potatoes and meat in the same dish, and the preparation isn’t complicated. The brief boiling helps the potatoes cook more evenly in the oven without remaining hard in the center. The fat makes them golden and delicious, and the roasted garlic in its skin can be eaten alongside the potatoes. It’s a suitable recipe when I want a hearty main dish without having to prepare the meat and side separately. In the end, a simple vegetable salad or a bit of yogurt sauce with garlic is enough. Tips and Variations Tips Do not skip the step where the potatoes are drained well after boiling. They need to be hot when you add the fat, but there’s no need for water to remain in the dish. Do not rinse the potatoes with cold water after boiling. This way, they will lose their heat, and the fat won't melt as easily over their surface. Mix the potatoes carefully. After boiling, they are more delicate and can break if you toss them vigorously. Garlic cloves should be added unpeeled. The skin protects them during baking, and the garlic softens gradually among the potatoes. The thighs should be scored lightly before seasoning. This way, the paprika, salt, and pepper adhere better to the meat's surface. Do not take them out of the oven just because they are browned; check that they are cooked through as well. Substitutions Duck fat can be replaced with the same amount of pork fat. This is the only substitution mentioned for the fat used with the potatoes and keeps the preparation method intact. If using pork fat, the steps remain the same: the potatoes should be warm, and the fat is mixed over them before they go into the oven. Variations The recipe can be made exactly the same way, simply changing the type of fat. There’s no need to modify the boiling method or the arrangement in the dish. For a different flavor for the thighs, you can adjust the amount of paprika, salt, and pepper used without changing the base recipe. The potatoes remain briefly boiled, mixed with fat, and baked together with the garlic and meat. Serving Ideas Serve the potatoes and thighs immediately after baking while they are hot. The yogurt and garlic sauce pairs well with this dish, especially as it balances the richer flavor of the fat. A vegetable salad can be served alongside without being mixed in the baking dish. The dish already has potatoes and meat, so the salad is sufficient as a light side. Frequently Asked Questions Can I use very small new potatoes? Yes. If they are very small, you can cut them in half or leave them in suitable pieces, but in the basic recipe, medium potatoes are cut into quarters. The important thing is that they are partially boiled and then baked together with the thighs. Why are the potatoes not rinsed after boiling? The potatoes need to remain warm so that the fat melts when added. If you rinse them in cold water, the fat won’t spread as easily over them. Is the garlic added with the skin on? Yes. The garlic cloves are placed among the unpeeled potatoes. There’s no need to chop or peel them before baking. Can I use pork fat instead of duck fat? Yes. In the recipe, duck fat is preferred, but it can be replaced with pork fat in the same amount: 1 and a half tablespoons. How do I know when the thighs are done? The thighs should be browned on the outside and cooked through on the inside. The exact baking time is not specified as it can vary depending on the oven and the size of the thighs. The potatoes should also be nicely browned before serving. Nutritional Values The values are estimated and calculated for one serving, assuming the recipe is divided into two portions and that skin-on chicken thighs are used. The exact amount may vary depending on the size of the potatoes, the thighs, and how much fat remains in the dish. Calories: approximately 700-850 kcal Protein: approximately 35-45 g Carbohydrates: approximately 55-65 g Fats: approximately 35-50 g The majority of the fats come from the chicken thighs and the fat used for the potatoes. If the thighs are smaller or skinless, the final caloric value will be lower. These values do not separately include the yogurt and garlic sauce or the salad served alongside. Storage and Reheating If there are leftovers, allow the dish to cool and store it in the refrigerator in a covered container. It is recommended to consume it within 1-2 days. When reheating, place the potatoes and thighs in a dish and heat them until warmed through. The potatoes will not have exactly the same texture as when freshly baked, but they will retain their flavor. The yogurt and garlic sauce is best added only at serving, not reheated with the dish.

New potatoes with garlic and roasted chicken thighs

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