Roasted Chicken Thighs with Scented Potatoes

Name: Roasted Chicken Thighs with Scented Potatoes
Prep time: 30 min
Cook time: 75 min
Total time: 105 min
Yield: 4 Portionen
Ingredients: Chicken thighs; Seasoning for chicken; Potatoes; Extra virgin olive oil; Salt; Black pepper

Main course

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Cook Time

1 h 45 min

Servings

Difficulty

Easy

Prep Time

30 Min

Description

These roasted chicken thighs with potatoes are a timeless classic, perfect for a family Sunday lunch or a dinner with friends. The overnight marinade makes the meat tender and flavorful, while the potatoes, cooked in the same pan, absorb all the aromas and become deliciously crispy. I prepare them often, because they are simple to make and everyone always likes them. A single dish that tastes of home and tradition, ideal to enjoy hot and steaming. If you want, you can add a pinch of fresh rosemary for an extra touch!

Ingredients (6 ingredients)

Chicken thighs
Seasoning for chicken
Potatoes
Extra virgin olive oil
Salt
Black pepper

Preparation (6 steps)

Preparation of the chicken thighs

With a kitchen torch, flame the chicken thighs to remove any residual fluff. In a bowl, mix the seasoning for chicken. Sprinkle the chicken thighs with the seasoning, massaging well to cover all the meat. Place the chicken thighs in a baking dish, cover with transparent film and put in the refrigerator to marinate for a whole night.

Preparation of the potatoes

The next day, peel the potatoes and cut them into thin slices. Arrange the potato slices on a baking tray lined with baking paper, lightly greased with a drizzle of oil.

Seasoning the potatoes

Season the potatoes with a drizzle of extra virgin olive oil, salt and a grind of black pepper. Mix gently to distribute the seasoning evenly.

Arrangement of the chicken thighs

Salt the marinated chicken thighs lightly and arrange them on the layer of potatoes in the baking tray.

Cooking in the oven

Bake everything in a preheated oven at 180°C for about 45 minutes. In the last 5 minutes, turn on the grill bringing the oven to maximum power to brown the skin of the chicken.