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Herb-Roasted Chicken Thighs With Potatoes
Herb-Roasted Chicken Thighs With Potatoes
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Prep Time:
20 minutes
Cook Time:
70 minutes
Total Time:
90 minutes
Impress with simple chicken and potato dish featuring flavorful herb vinaigrette and shallots for a satisfying dinner.
Ingredients:
  • Vinaigrette:
  • 2 tablespoons red wine vinegar
  • 1 tablespoon extra virgin olive oil
  • 1 to 2 teaspoons Dijon mustard (less or more depending on how much you like mustard, we like it with 2 teaspoons)
  • 1 teaspoon dried herbes de provence (can sub Italian seasoning or dry thyme or 1 Tbsp of fresh chopped herbs such as thyme or tarragon)
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • Chicken:
  • 2 pounds chicken thighs, bone in, skin-on, trimmed of excess skin and fat
  • 1 teaspoon of kosher salt
  • 1 teaspoon extra virgin olive oil
  • 3 large Yukon gold potatoes (about 1 1/2 pounds), peeled and thinly sliced (1/8-inch thick or less)
  • 1 cup sliced, peeled shallots (can sub thinly sliced onion that have soaked in water for 10 min)
  • 3 to 4 whole garlic cloves, crushed and peeled
  • Several whole sprigs of fresh tarragon or thyme (optional)
  • More salt and pepper to taste
Instructions:
  • Preheat the oven to 375°F. Season chicken thighs with kosher salt on all sides and let it rest.
  • Prepare the vinaigrette by whisking together red wine vinegar, olive oil, Dijon mustard, herbes de Provence, 1/2 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper in a small bowl.
  • Prepare the dish: Grease the bottom of a large (preferably 9 x 13-inch) baking dish with a teaspoon of olive oil. Place the potato slices in the dish, season with salt and pepper, and mix gently. Evenly spread the potatoes in the dish and bake for 15 minutes.
  • Take the casserole out of the oven. Spread sliced shallots over the potatoes, season with salt and pepper. Arrange chicken thighs, skin-side up, on top of the shallots. Tuck garlic cloves between chicken pieces. For extra flavor, add fresh herbs like tarragon or thyme. Carefully pour the vinaigrette over the chicken, ensuring it's well coated.
  • Cook: Roast at 375°F for 50 minutes until the thighs are golden and fully cooked. Rest for 10 minutes before serving.

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