Chicken thighs baked with rosemary, garlic and potatoes

Potato Escalope 502 Last Update: Aug 07, 2021 Created: Aug 07, 2021 0 0 0
Chicken thighs baked with rosemary, garlic and potatoes
  • Serves: 6 People
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Medium
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Just a few ingredients - garlic, fresh rosemary, lemon zest and olive oil - and you'll be amazed at how much the flavor of your favorite chicken meat changes. Rosemary gives the chicken thighs a Mediterranean flavor, the zest - freshness and a pleasant lemon hue, garlic - a mild piquancy. For a side dish, bake potato wedges with the poultry.

Ingredients

Directions

  1. Wash the chicken and pat dry with paper towels.
  2. Carefully cut out the bones from the chicken thighs with a sharp knife.
  3. Peel the garlic and chop finely with a knife.
  4. Wash the rosemary. Remove the needles from the rosemary sprig and chop them finely with a knife (you get about 1 tablespoon).
  5. Remove the zest from the lemon using a fine grater.
  6. Combine zest, garlic, rosemary, salt, black pepper and olive oil in a deep bowl.
  7. Place the chicken meat in the resulting fragrant mixture, mix well and leave for 30-40 minutes at room temperature. If marinating poultry for several hours or overnight, place the bowl of chicken in the refrigerator.
  8. Peel the potatoes, wash and cut into wedges.
  9. Place the chicken thighs skin side up in a baking dish.
  10. Transfer the potatoes to the remaining marinade and stir with a spatula so that the potatoes are marinated on all sides.
  11. Arrange the potato wedges in one layer around the chicken thighs. Pour the remaining marinade over the top. Add more rosemary if desired.
  12. Roast chicken with potatoes, rosemary and garlic for 50-60 minutes at 200 degrees. When cut, the finished chicken should release a clear juice.
  13. Divide the chicken thighs and potatoes into bowls and serve. Garnish your plate with a fresh sprig of rosemary - the flavor comes in handy in this dish.
  14. The chicken is tender and juicy, with a pleasant hint of garlic and the aroma of herbs, while the potatoes are soft and crumbly under a golden brown crust.
  15. Chicken thighs baked in the oven with potatoes and rosemary is an excellent dish for a festive table. It cooks quickly, looks elegant, and the taste will satisfy even the most demanding gourmets.
  16. Bon Appetit!

Chicken thighs baked with rosemary, garlic and potatoes



  • Serves: 6 People
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Medium

Just a few ingredients - garlic, fresh rosemary, lemon zest and olive oil - and you'll be amazed at how much the flavor of your favorite chicken meat changes. Rosemary gives the chicken thighs a Mediterranean flavor, the zest - freshness and a pleasant lemon hue, garlic - a mild piquancy. For a side dish, bake potato wedges with the poultry.

Ingredients

Directions

  1. Wash the chicken and pat dry with paper towels.
  2. Carefully cut out the bones from the chicken thighs with a sharp knife.
  3. Peel the garlic and chop finely with a knife.
  4. Wash the rosemary. Remove the needles from the rosemary sprig and chop them finely with a knife (you get about 1 tablespoon).
  5. Remove the zest from the lemon using a fine grater.
  6. Combine zest, garlic, rosemary, salt, black pepper and olive oil in a deep bowl.
  7. Place the chicken meat in the resulting fragrant mixture, mix well and leave for 30-40 minutes at room temperature. If marinating poultry for several hours or overnight, place the bowl of chicken in the refrigerator.
  8. Peel the potatoes, wash and cut into wedges.
  9. Place the chicken thighs skin side up in a baking dish.
  10. Transfer the potatoes to the remaining marinade and stir with a spatula so that the potatoes are marinated on all sides.
  11. Arrange the potato wedges in one layer around the chicken thighs. Pour the remaining marinade over the top. Add more rosemary if desired.
  12. Roast chicken with potatoes, rosemary and garlic for 50-60 minutes at 200 degrees. When cut, the finished chicken should release a clear juice.
  13. Divide the chicken thighs and potatoes into bowls and serve. Garnish your plate with a fresh sprig of rosemary - the flavor comes in handy in this dish.
  14. The chicken is tender and juicy, with a pleasant hint of garlic and the aroma of herbs, while the potatoes are soft and crumbly under a golden brown crust.
  15. Chicken thighs baked in the oven with potatoes and rosemary is an excellent dish for a festive table. It cooks quickly, looks elegant, and the taste will satisfy even the most demanding gourmets.
  16. Bon Appetit!

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