Herb Roasted Chicken Thighs with Potatoes

PUBLISHED ON: 11.09.2015

I was searching for a recipe to highlight the use of both fresh and dried herbs, and stumbled upon this great recipe from Elise at simplyrecipes .  This recipe creates a oven dish wonder.  The dish is layered with potatoes, onions, and garlic cloves, which will roast in the pan juices.  The seasoned chicken thighs will roast on top of these layers.  To bring it to the next level, a combination of fresh and dried herbs (Think fresh thyme and tarragon and a quality dried herbes de provence) will be sprinkled on, and tucked along the sides and in the crevices. To finish it off,  a basic vinaigrette to raise the level of flavor and moisture.

Simply stated herbs can lift a dish from ordinary to extraordinary. This dish makes for a fabulous Sunday Supper meal or entertaining a crowd.

 

 

Herb Roasted Chicken Thighs with Potatoes
Serves 4-6
Recipe from Simply Recipes
 
 
 
Ingredients:
 
Vinaigrette:
2 tablespoons red wine vinegar
1 tablespoon olive oil
2 teaspoons Dijon mustard
1 teaspoon dried herbes de provence
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
Chicken:
2 pounds chicken thighs, bone-in, skin-on, trimmed of excess fat
1 teaspoon kosher salt
1 tablespoon olive oil
3 large Yukon gold potatoes (peeled and thinly sliced)
1 cup peeled onions
3-4 whole garlic cloves, crushed and peeled
Several whole sprigs of fresh tarragon or thyme
Salt and pepper to taste
Directions:
Preheat oven to 375 degrees F.  Sprinkle all sides of chicken thighs with kosher salt and set aside.
In a small bowl whisk together the red wine vinegar, olive oil, Dijon mustard, herbs de provence, 1/2 teaspoon kosher salt and black pepper.
Spread one tablespoon of olive oil in a 9×13 baking pan.  Cover the bottom of the dish with the potatoes.  Sprinkle with salt and pepper.  Distribute the onions over the potatoes.  Sprinkle with salt and pepper.
Place the chicken thighs, skin-side-up, on top of onions.  Wedge the garlic cloves between the pieces of chicken.  Use the sprigs of herbs to line the border or wedge in between chicken.  Whisk the vinaigrette again and pour it over the chicken, making sure it is well distributed.
Bake uncovered for 50 minutes, or until the thighs are well browned and cooked through.
Enjoy!

 

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