Thighs in a Roman pot, with thyme and wine

Delicious recipe for oven-baked chicken thighs with thyme and wine

Preparation time: 20 minutes
Baking time: 1 hour and 30 minutes
Total: 1 hour and 50 minutes
Number of servings: 4

Welcome to your kitchen! Today, I present you a savory and easy-to-make recipe: oven-baked chicken thighs with thyme and wine, served with new potatoes and a fresh green salad. This recipe is not just a way to cook chicken, but it's full of flavor and tradition. The juicy thighs blend perfectly with the flavors of thyme and wine, while the roasted potatoes add a delicious contrast. Let's get started!

Required ingredients

- 4 chicken thighs (preferably with skin for a richer taste)
- 500 g new potatoes (or regular potatoes if you don't have them on hand)
- 100 ml white wine (choose a dry wine for a balanced taste)
- 4-5 garlic cloves
- 1 red onion
- 1-2 tablespoons dried thyme (or a few fresh sprigs)
- Salt, pepper to taste
- 50 g butter (the fattier, the more flavor it will add)
- Fresh parsley for garnish (optional)

A bit of history

Oven-baked chicken thighs are a traditional dish in many cuisines around the world. Cooking meat in ceramic dishes, like Roman pots, allows for even heat distribution, and the flavors intensify during baking. This is a recipe that brings together both simple and elaborate ingredients, transforming them into a feast of flavors.

Preparing the ingredients

1. Wash and prepare the chicken thighs: Start by washing the chicken thighs well. Use cold water and make sure to dry them with a paper towel. This will help achieve a crispy crust during baking. Lightly score the skin with a knife to allow the spices to penetrate better.

2. Season the thighs: In a bowl, season the thighs with salt, pepper, paprika (if you want a slightly smoky taste), and other preferred spices for roasting. Let them marinate in the fridge for about 30 minutes. This step is essential for intensifying the flavors.

3. Prepare the vegetables: Peel the new potatoes and cut them into quarters. The red onion is sliced into thin rings, and the garlic is sliced thinly. Mix the vegetables in a large bowl, adding salt, pepper, and thyme.

Assembling the dish

1. Soak the Roman pot: Place the Roman pot in cold water and let it soak for 1.5 hours. This step is crucial to prevent the pot from cracking during baking.

2. Add the vegetables to the pot: After the pot has soaked, drain it and arrange the mixture of potatoes, onion, and garlic at the bottom. Add a few pieces of butter to enrich the flavors.

3. Arrange the thighs: Remove the chicken thighs from the fridge and place them over the vegetable mixture. Pour the white wine evenly over the meat and sprinkle the remaining butter cut into pieces on top. This will bring a unique flavor to the dish.

4. Cover and bake: Cover the pot with aluminum foil to retain moisture and allow the meat to cook evenly. Place it in the preheated oven at 180 degrees Celsius. Bake for about 1 hour.

5. Create the crust: After an hour of baking, remove the aluminum foil and continue baking for another 30 minutes. This step will allow the thighs to form a golden and crispy crust, while the potatoes become roasted.

Serving

Once the dish is ready, take it out of the oven and let it rest for 5-10 minutes. This will help redistribute the juices in the meat, making it even juicier. Sprinkle fresh parsley on top for an extra touch of freshness and color.

This dish is perfect to be served alongside a crispy green salad, which will balance the rich flavors of the thighs. You can also add lemon slices to enhance the taste.

Useful tips

- Variations: You can replace the potatoes with carrots or zucchini, depending on your preferences. You can also add a teaspoon of mustard to the marinade for a more intense flavor.
- Beverages: We recommend a dry white wine or a cold blonde beer to complement the flavors of the dish.
- Frequently asked questions:
- Can I use boneless chicken thighs? Yes, but the baking time will be shorter, so check the meat earlier.
- How can I store leftovers? You can keep the dish in the fridge for 2-3 days in an airtight container. Reheat it in the oven to maintain the texture of the meat.

Nutritional benefits

Chicken thighs are an excellent source of protein, and new potatoes provide healthy carbohydrates, fiber, and essential vitamins. This is a balanced meal that can support a healthy lifestyle.

In conclusion, this recipe for oven-baked chicken thighs with thyme and wine is not only simple but also full of flavors and aromas. It is perfect for a family dinner or a special occasion. Enjoy making this dish and every delicious bite! Bon appétit!