Monday, November 9, 2015

Herb Roasted Chicken Thighs with Potatoes

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 9x13 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!

22 comments:

rosaria williams said...

Fantastic!

From the Kitchen said...

This looks simple and delicious!

Best,
Bonnie

Angie Schneider said...

Lots of garlic...must be very flavoursome and tasty!

Big Dude said...

This sounds so simple and delicious.

Cheap Ethnic Eatz said...

Lovely dish, the best when baked in layers like that. Great idea of using fresh and dried herbs.

Michelle said...

Chicken thighs are so flavorful. Nice recipe for them.

Abbe@This is How I Cook said...

Now this is a great chicken dinner. Simple and full of flavors and all those herbs! Yes!

Rambling Tart said...

This sounds so good. The juices at the end must be amazing!

Tina said...

You are so correct , herbs can change the taste and be such a boost in cooking. Is your herb garden still producing? I only have a bit of thyme and rosemary left.

Oh, I discovered one reason my gated isn't living me back. The soil. I bought very good soil from espositos but I think where I planted chard doesn't have enough of something. I spoke with someone at Gramblings on S Monroe 😃

grace said...

the smell coming out of your kitchen whilst this was cooking must've been incredible! i'm loving my fresh herbs, dwindling though they may be. :)

Nammi said...

yumm. Can almost smell it, looks very inviting :)

Nammi said...

yumm. Can almost smell it, looks very inviting :)

Rhodesia said...

I always cook with lots of herbs and we are lucky to have quite a lot in the garden. This recipe sounds delicious. Hope you are well Diane

Danielle said...

This sounds like the perfect Fall dish! I absolutely agree with you, herbs can transform any dish into something special!

Karen (Back Road Journal) said...

Yum…all the herbs and chicken juices mixing with the potatoes, delicious!

SavoringTime in the Kitchen said...

What a delicious combination of ingredients, Velva! I can taste it already. Pinning to try soon. BTW, we just returned from Georgia - not the best weather but we made the best of it. They've had so much rain!

Kim said...

I'm craving simple recipes with basic ingredients just like this. Better yet, it's all in one pot and it's perfect for fall. Pinning this one for sure!

Marcelle @ A Little Fish in the Kitchen said...

We eat a lot of chicken and I'm always looking for new ways to prepare it. This looks wonderful, thanks for sharing it!

Cheri Savory Spoon said...

Hi Velva, for some reason I have trouble receiving your email posts. Will sign up again, love your blog. Chicken is our mainstay, love this recipe.

Liz Berg said...

SO flavorful and tasty! I'm always on the look out for new chicken recipes and this looks like a winner! If I haven't said it already, it was terrific to meet you in person!

Lea Ann (Cooking On The Ranch) said...

Great looking Recipe Velva. Pinning this one to try as soon as I can. Elise's recipes are so reliable. Thanks for sharing.

Chris said...

I am liking all of those chunks of garlic in there. Yum!

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