Here's a great idea for an easy, one-dish meal — herb-roasted chicken thighs baked on a bed of potatoes.
Layer a casserole dish with thinly sliced potatoes, top with thinly sliced shallots, top with chicken thighs, douse with an herby vinaigrette, and roast until the chicken is golden brown.
We've taken this approach in a decidedly French direction with shallots, Dijon, and tarragon, but you could just as easily aim for Greece, and use oregano, olives, and a few lemon slices.
While the chicken thighs bake, they bathe the potatoes below in their fat and juices, which blend with the vinegar and mustard from the vinegar heavy vinaigrette, to provide a lovely seasoning and sauce for the dish.
It also reheats great for leftovers. Enjoy!
Watch This Herb Roasted Chicken Thighs With Potatoes Recipe
Quick Vegetable Sides to Make It a Meal
- Easy Sautéed Zucchini
- Baked Asparagus With Parmesan
- Classic Coleslaw
- Easy Sautéed Spinach
- French Green Beans With Butter and Herbs
Herb-Roasted Chicken Thighs With Potatoes
Thinly slice the potatoes so that they will cook more quickly and will be cooked through by the time the chicken is done.
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 tablespoon of fresh chopped herbs such as thyme or tarragon)
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 pounds chicken thighs, bone-in, skin-on, trimmed of excess skin and fat
1 teaspoon 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 shallots, peeled, sliced (can sub thinly sliced onion that have soaked in water for 10 minutes)
3 to 4 whole cloves garlic, crushed and peeled
Several whole sprigs fresh tarragon or thyme (optional)
Freshly ground black pepper plus more kosher salt, to taste
Preheat the oven and salt chicken:
Preheat oven to 375°F. Sprinkle all sides of chicken thighs with kosher salt and set aside.
Make the vinaigrette:
In a small bowl whisk together the red wine vinegar, olive oil, Dijon mustard, herbes de Provence, 1/2 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper.
Lay the potatoes in the dish and bake:
Spread a teaspoon of olive oil over the bottom of a large (preferably 9 x 13-inch) baking dish. Add the potato slices, sprinkle with salt and pepper, and toss to combine. Arrange evenly over the bottom of the dish and bake for 15 minutes.
Baking the potatoes on their own first, without the chicken, ensures the potatoes will be fully cooked when the chicken is done.
Add the chicken thighs and seasonings, top with the vinaigrette, and return to the oven:
Remove the casserole from the oven. Distribute the sliced shallots over the potatoes, and sprinkle again with a little salt and pepper.
Place the chicken thighs, skin-side up, on top of the shallots. Wedge the garlic cloves between pieces of chicken.
If you have fresh herbs such as tarragon or thyme, you can wedge them in along the border (carefully, the dish it hot!), between the chicken pieces and the dish.
Whisk the vinaigrette again and pour it over the chicken, making sure the chicken is well coated.
Bake uncovered in a 375°F oven for 50 minutes, or until the thighs are well browned and cooked through. Remove and let rest for 10 minutes before serving.
|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 24g||31%|
|Saturated Fat 7g||34%|
|Total Carbohydrate 37g||14%|
|Dietary Fiber 4g||16%|
|Total Sugars 4g|
|Vitamin C 17mg||86%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|