Thanks to delicate taste and ease of preparation, chicken meat is very popular.
In addition, chicken dishes getting ready much faster than with pork or beef.
Chicken thighs practically combined with any side dish, but most often they are prepared with potatoes.
Chicken thighs with potatoes in the oven can be cooked on family dinner or festive feast. Rest assured, this dish will not leave anyone indifferent.
Chicken thighs with potatoes in the oven - basic cooking principles
To begin, defrost chicken thighs at room temperature, wash them well and dry them lightly with napkins.
To ensure that the meat is aromatic and tender, it is recommended to marinate. Used for marinade dairy products, soy sauce, mayonnaise or tomato paste. They add spices, aromatic herbs and garlic. Mix everything well and pour it over the chicken. You need to marinate for at least half an hour.
Peel the potatoes, wash them well and cut them. It can be crushed into thin plates, cubes or slices. It all depends on the recipe or your preferences.
Place potatoes on the bottom of the mold, after seasoning them with pepper, salt and spices. Peel the onion, chop it into thin half rings and place it on top of the potatoes. You can place tomato slices on top of the onion. Place marinated thighs skin side up on top. They are topped with mayonnaise or sprinkled with chicken marinade.
Bake chicken thighs with potatoes in the oven for about an hour.
In addition to potatoes, you can add other vegetables to the dish, For example, Brussels sprouts or broccoli. The dish will turn out not only tasty, but also beautiful due to its rich green color.
Recipe 1. Chicken thighs with potatoes in the oven
Ingredients
ten potatoes;
ground paprika;
six chicken thighs;
extra salt, dried aromatic herbs and ground pepper.
Cooking method
1. Cover a baking sheet with parchment and grease it with vegetable oil.
2. For this recipe, we take not too large tubers. Peel the potatoes, wash them well and cut into four parts. Spread it in an even layer on the bottom of the baking sheet. Sprinkle with salt.
3. Wash the chicken thighs. If after cutting there are feathers or singed skin left, remove everything unnecessary. Dry the meat with a napkin. Mix salt and spices and rub this mixture on each thigh. Place the chicken on top of the potatoes.
4. Place the baking sheet in an oven preheated to 200 C. Bake the potatoes until done. Typically this takes about an hour. Serve the dish, garnishing it with herbs or pieces bright vegetables.
Recipe 2. Chicken thighs with new potatoes in the oven
Ingredients
five chicken thighs;
extra salt;
900 g of new potatoes;
ground pepper and seasonings;
three cloves of garlic;
10 g potato spice;
bulb;
sunflower oil– 60 ml.
Cooking method
1. Rinse the young potatoes thoroughly with a brush and remove the thin film from them. Cut large tubers in half or into quarters, and leave small ones whole.
2. Place the potatoes in a deep bowl. Peel the garlic cloves and finely chop them. Mix potato spices with garlic. Sprinkle the potatoes with sunflower oil and add the garlic-spicy mixture. If you wish, you can add a little fresh rosemary or thyme. Add salt and mix everything well. Cover the top of the dish with film and marinate in the refrigerator for a couple of hours.
3. Line a refractory pan with foil. Lubricate it vegetable oil.
4. Rinse the chicken thighs and pat dry with paper towels. Mix salt with pepper and chicken seasonings. Rub each thigh with this mixture.
5. Place young potatoes in the mold and place onion cut into half rings on top. Place the thighs on top of the potatoes. Cover the pan with a sheet of foil and fold the edges. Place it in an oven preheated to 220 C. After ten minutes, reduce the temperature to 180 C and bake for another half hour. A few minutes before cooking, remove the foil and let the dish brown. Ready dish sprinkle with finely chopped fresh dill. Serve chicken thighs with potatoes in the oven with vegetable salad from fresh cucumbers and tomatoes.
Recipe 3. Honey chicken thighs with potatoes in the oven
Ingredients
three chicken thighs;
iodized salt;
potatoes – 600 g;
50 g liquid honey;
a pinch of coriander and basil;
80 g olive oil;
30 ml of drinking water;
25 ml soy sauce.
Cooking method
1. Cut the thighs into two parts at the joint. Clean the chicken from fat. We wash the meat and dry it with disposable towels.
2. Take medium-sized potatoes. Peel the tubers, wash them and cut them into fairly large slices. Place the potatoes in a bowl, add salt and pepper and drizzle with oil. Mix and leave for a while.
3. Meanwhile, let's prepare the marinade. Mix liquid honey with soy sauce, water and olive oil. Season the marinade with coriander and basil and stir until smooth.
4. Using a brush, coat each piece of meat with marinade and place in a bowl. Pour over the remaining marinade and leave the chicken to marinate for two hours.
5. Place in a deep refractory pan potato wedges. Level and place chicken thighs on top. Distribute the remaining marinade evenly over the meat. Place the mold in the oven for 45 minutes. Bake at 200 C. Decorate the finished dish with sprigs of fresh herbs and serve with vegetable salad or pickles.
Recipe 4. Chicken thighs in kefir marinade with potatoes in the oven
Ingredients
six chicken thighs;
50 ml olive oil;
kg potatoes;
sunflower oil;
three cloves of garlic;
spices for potatoes;
two tomatoes;
spices for chicken;
300 ml kefir;
extra salt and ground pepper;
15 g Italian herbs.
Cooking method
1. Wash the chicken thighs well and dry with a napkin. Mix chicken spices with salt and pepper. Rub each thigh with the spicy mixture on all sides. Place the chicken in a deep bowl. Add Italian herbs to kefir, mix and pour this sauce over the meat. Let the thighs marinate for half an hour.
2. While the meat is marinating, let's prepare the potatoes. We clean the tubers, wash them and cut them into fairly large pieces. Put it in a bowl. Peel the garlic and pass it through a garlic press. Add garlic, ground black pepper, olive oil and salt to the potatoes. Stir until the spices cover all the potato pieces.
3. Grease a deep heat-resistant dish with oil and place potatoes on the bottom. Level and sprinkle with potato spices. Rinse the tomatoes, wipe them and cut them into slices, one centimeter thick. Place them on top of the potatoes. Then lay out the chicken thighs and pour the kefir marinade over them.
4. Place the mold in the oven. Bake for about an hour at 200 degrees. Decorate the dish with finely chopped green onions and herbs. Serve chicken thighs with potatoes in the oven as independent dish with homemade pickles.
Recipe 5. Chicken thighs with potatoes in the oven in foil
Ingredients
six chicken thighs;
ground black pepper;
kg potatoes;
finely ground salt;
spices for chicken – 6 g;
large onion;
olive oil – 50 ml;
three cloves of garlic;
100 ml sour cream.
Cooking method
1. Peel the garlic cloves and finely chop them with a knife. Peel the onion, rinse and cut into thin feathers.
2. Wash the chicken thighs, remove all excess and wipe with paper towels. Mix the spices with salt and rub the spicy mixture on each thigh. Place the chicken in a bowl, add sour cream, finely chopped garlic and onion. Mix everything with your hands and set aside to marinate.
3. Preheat the oven to 220 C. Peel the potatoes and wash them well. Dry lightly and cut into small pieces. We put it in a deep form. Salt, pepper, pour olive oil and mix.
4. Remove the chicken thighs from the marinade and place on the potatoes. Rinse the tomato, wipe it and cut it into pieces. Place the tomato pieces on the chicken. Cover the form with foil.
5. Place the pan in the oven for 50 minutes. Bake at 220 C. Take out the pan, remove the foil and put in the oven for another ten minutes. Decorate the dish and serve with vegetable salad or homemade pickles.
Recipe 6. Chicken thighs with potatoes in the oven in the sleeve
Ingredients
six chicken thighs;
seven potatoes;
extra salt;
ground black pepper;
a glass of drinking water;
bulb;
half a lemon.
Cooking method
1. Wash the chicken thighs, remove the skin and remove the bones. Place the meat in a bowl, add salt, pepper and stir. Transfer the chicken meat to a baking sleeve.
2. Peel the potatoes, wash them well and cut them into slices. Rinse the tomatoes, dry with a paper towel and cut into circles. Place potatoes on the meat. Place tomatoes and chopped onion on top of it.
3. Rinse the lemon and cut into thin slices. Add it to potatoes and meat. Rinse the parsley sprigs and place them whole in a bag. Pour in a glass of water and tie the bag tightly. Place it on a baking sheet and put it in the oven. Bake at 200 C for 45 minutes.
Recipe 7. Chicken thighs with potatoes, broccoli and shrimp in the oven
Ingredients
chicken thighs – kg;
fine salt and black pepper;
potatoes – kg;
soy sauce – 30 ml;
onion – 300 g;
honey – 30 g;
large shrimp – 300 g;
garlic - head;
broccoli – 300 g;
butter – 50 g;
cheese – 100 g.
Cooking method
1. Disassemble the head of garlic into cloves and peel. Rinse and grate on a fine grater. Add salt, soy sauce, black pepper and honey to it. Mix everything well.
2. Wash the chicken thighs and dry them slightly. Using a silicone brush, generously coat each thigh with marinade and place in a bowl. Marinate for at least half an hour.
3. Grease the baking tray butter. Place chicken thighs on it and place in an oven preheated to 200 C for a quarter of an hour.
4. Peel the potatoes, wash and cut into slices. Chop the peeled onion into thin feathers. Mix potatoes with onions, place on a baking sheet with chicken thighs and stir. Place back in the oven. Bake for 45 minutes, stirring occasionally.
5. Peel the shrimp, rinse the broccoli and separate it into florets. Place the broccoli in boiling, lightly salted water and cook for a couple of minutes. Drain the water and leave the cabbage in the pan, covering with a lid. Ten minutes before the end of cooking, add shrimp and broccoli to the potatoes. After ten minutes, sprinkle the dish with cheese shavings and place in the oven for another five minutes to melt the cheese.
The thinner you cut the potatoes, the less time it takes to prepare this dish.
To make the dish juicier, you can add cream to the potatoes.
It is better to add spices and salt to potatoes and meat before cooking.
Pre-marinate the chicken thighs. It is advisable to do this in the evening. The longer the meat is in the marinade, the more tender and juicy it will be.
Now let's move on to the cooking process itself. Followed by step by step guide to the recipe.
Preparation:
Step #1: First, let's start preparing the baking sheet. A clean baking sheet should be greased with vegetable oil.
If you don’t want to wash it off burnt food after cooking, then just lay it on a baking sheet parchment paper and treat it with vegetable oil.
Step No. 2. Let's start processing the potatoes. It must first be washed well under running water. Then you need to peel the potatoes and cut each potato into four equal parts. After this, place the potatoes on a baking sheet, distributing them evenly. Add some salt to the potatoes.
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Step No. 3. Let's move on to processing the chicken thighs. First of all, you need to wash the meat under running water. Next, it should be processed, removing unnecessary parts with a knife (feathers, singed skin). The thighs can be left whole, or you can divide them into two parts. Use a paper towel and dry the meat.
Step #5: Place the meat on a baking sheet on top of the potatoes.
Step No. 6. Place your baking sheet with potatoes and meat in a preheated oven at 200 degrees.
Step No. 7. You need to bake the dish in the oven before the potatoes are ready. This usually takes about fifty minutes.
You should not add water to the baking sheet, because instead of it, the potatoes will be “helped” by the fat that will be released from the chicken thighs.
Step No. 8. After the potatoes are ready, the dish can be removed from the oven. When serving, you can decorate it with herbs. Enjoy your meal!
Ingredients :
- Chicken legs in the amount of 5 pieces
- Potatoes in the amount of 8 pieces
- Garlic in the amount of 2 heads
- Spices - to taste
- Mayonnaise in the amount of 300-400 grams.
- Black pepper and salt - to taste.
Preparation:
- It is best to choose medium-sized legs. First, let's start cutting them up. First you need to remove the excess parts: skin and fat. We won't need them. It is also better to trim the tip of the leg.
- Next, cut the leg along the joint, separating the leg from the thigh. In this way you need to process all the legs.
- Next we move on to processing the garlic. All peeled cloves need to be cut into small slices in length. We will use this garlic to stuff our chicken legs. To do this, we need to make cuts in the chicken pieces using a knife.
- We make several cuts on one side and the other side of the leg. Insert pieces of garlic into these holes. Make the holes deeper so that the garlic fits well into the meat.
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We do these steps with each piece of meat so that the chicken is saturated with garlic aroma. The remaining garlic will come in handy when we prepare the sauce for the chicken legs. So let's put it aside for now.
- We salt and pepper the garlic-stuffed chicken legs. Sprinkle each piece of chicken thoroughly with salt and pepper.
- We have prepared the legs, now let's start preparing the potatoes. We cut the potatoes quite large, because the chicken will bake in the oven for about an hour.
- Potatoes can be cut into slices or cubes, as you like. We sprinkle the cut potatoes with salt on all sides and mix.
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- Next, let's prepare the sauce in which we will bake our chicken legs and potatoes. For this we need 400 grams of mayonnaise. We put it on a plate. We pass the remaining garlic through a garlic press and add it to the mayonnaise.
- There we add a mixture of our spices and mix everything well. We also need 50 grams of water for this sauce. Water must be added. This is necessary so that the mayonnaise becomes more liquid. Next, we distribute the prepared sauce separately into the legs and into the potatoes. Stir the chicken legs and potatoes very well.
- So, the final process: we put our potatoes on a baking sheet and distribute them. The baking sheet does not need to be greased with oil, because the potatoes already contain mayonnaise. Next, we place the chicken legs on top of the potatoes. Our potatoes and meat should be baked for about an hour at a temperature of 200 degrees.
- Potatoes should be washed well under running water, peeled and cut into thin slices.
- Prepare the baking dish: wash it and grease it with oil or add water to it. small quantity. Next, we place our potatoes evenly in the form and sprinkle them with spices and salt.
- We divide the garlic and cheese into four pieces.
Chicken thighs baked in the oven with potatoes will appeal to all food lovers. The recipe captivates with its simplicity - you need to marinate the chicken, place it on a layer of potatoes and put it in the oven. After 1 hour, you can call everyone to the table!
In the recipe, chicken thighs are seasoned with garlic and marinated in kefir-mustard sauce. It enhances the taste of the bird, makes it juicy and soft, gives it a pleasant creamy note and an appetizing crust. If there is no kefir in the refrigerator, you can replace it with sour cream or yogurt. Be sure to add dill - even a small bunch of fresh herbs can radically change the taste of the dish; it harmonizes especially well with potatoes, they turn out very tasty and tender.
Ingredients
- chicken thighs 1 kg
- potatoes 1 kg
- vegetable oil 1 tbsp. l.
- garlic 1 tooth.
- salt and pepper to taste
- mixture of Italian herbs 0.5 tsp.
- sweet ground paprika 1 tsp.
- kefir 250 ml
- spicy mustard 1 tsp.
- fresh dill 10 g
How to cook chicken thighs with potatoes in the oven
- I rubbed the chicken thighs generously on all sides with salt and pepper, rinsed and dried with a towel. For flavor I added a clove of garlic passed through a press.
Prepared kefir marinade for chicken. Combined kefir (you can use sour cream or unsweetened yogurt), mustard and finely chopped dill.
I coated the chicken thighs with the resulting sauce and put them in the refrigerator for 3 hours to marinate.
Peeled the potatoes and cut them into small slices. If desired, you can increase the amount of potatoes, as long as they fit in one layer on a baking sheet or baking dish. I sprinkled it with sweet ground paprika and dried herbs on top (dried basil, oregano or ready mix), sprinkled with vegetable oil so that the potato slices did not stick to the bottom. Stir and distribute the potatoes in an even layer.
Placed marinated chicken on top. I watered the vegetables with the remaining kefir sauce. I sent the form to the oven and baked at 180 degrees for 1 hour.
Chicken thighs with potatoes should be fully cooked in the oven. If the crust starts to burn on top, you can cover the pan with foil.
The finished dish is best served hot. Can be supplemented fresh vegetables, salad or pickles. Bon appetit!
There are a great many variations of the Chicken + Potatoes dish. Today I want to tell you about one of the least expensive options both in terms of time and budget. Nevertheless, the result will please you: the chicken turns out very tender, and the potatoes just melt in your mouth.
Peel and wash a kilogram of potatoes.
Cut the potatoes into sharp slices, similar in shape to triangles. This will make the potatoes softer and tastier.
For the sauce, mix the following ingredients in a deep bowl (I took a pan for these purposes):
1. Mayonnaise. It is better to take thick mayonnaise, such as Provencal.
2. Soy sauce. I took 30g of sauce, but you can use a little more or a little less. Except soy sauce No salt is used in the recipe!
3. Garlic. Pass through a press or grate on a fine grater.
4. Greens. You can use both fresh and frozen. I had green onions, dill and nettle.
Mix all the marinade sauce ingredients thoroughly.
First, place the chicken thighs in the marinade and generously coat them with sauce.
After the chicken parts are well soaked, add potatoes to them. Mix everything and put it in a cool place for 30 minutes to marinate.
The oven is preheated to 200 degrees Celsius. Grease a baking sheet with vegetable oil and place the chicken and potatoes in the marinade. Then place in the oven for 40-60 minutes. Cooking time will depend on how large the thighs you purchased and how hot your oven is. My dish was ready in 50 minutes.
Chicken meat goes well with all vegetables, mushrooms and many fruits. Chicken with vegetables is fried or stewed on the stove and in a slow cooker, baked in the oven in pots, a baking bag, in foil, in glass jars or on a baking sheet.
Chicken thighs with potatoes in the oven in clay portion molds are especially tasty and aromatic. For tenderness and flavor, pre-marinate the fillet in mayonnaise with garlic and bake with small cubes of potatoes, which we add for juiciness. onions. The baked dish becomes incredibly aromatic and tasty.
Chicken thighs with potatoes in mayonnaise in the oven: step-by-step recipe
Ingredients for 2 servings:
- Chicken (thighs) – 4 pieces;
- Potatoes (medium) – 5 pcs.;
- Onions (large) – 0.5 pcs.;
- Garlic – 3 medium cloves;
- Mayonnaise – 2 tablespoons;
- Ground pepper;
- Salt.
Cooking time: 1 hour 40 minutes.
How to bake chicken thighs with potatoes in the oven
1. Wash not very large chicken thighs, cut off excess skin and remove remaining feathers from the skin.
2. In store-bought thighs, the meat is located on a double bone. We turn the thigh over one at a time, skin side down, feel the bone that extends to the right or left of the big bone, pry it with a knife and cut off the fillet. We make a cut along big bone and trim the meat around it. We get an even-thick piece of fillet with skin, which we leave behind.
3. Salt and pepper the meat on all sides. Peel the garlic cloves, chop them very finely, place them on the prepared pieces of chicken and add mayonnaise. Mix the pieces well with mayonnaise and garlic, cover the bowl and place in the refrigerator for 45 minutes. During this time, the fillet in the marinade will become very tender and saturated with the aroma of garlic.
4. 35 minutes after putting the meat in the marinade, peel the potatoes and cut them into medium cubes. The less we chop it, the faster it will cook.
5. Cut half the onion into medium cubes.
6. Mix the prepared onions and potatoes, put them in two molds, pour in 3 tbsp. spoons of water and sprinkle with salt.
7. Remove the chopped garlic from the skin of the marinated fillet and place 2 pieces on the potatoes and onions. Garlic can be placed on the side of the fillet that covers the vegetables. This way, it won’t burn, and the chicken will be evenly covered with a golden crust.
8. Cover the filled forms with foil and place in the oven, preheated to 200 degrees, for 30 minutes. Then remove the foil and bake the aromatic dish for another 15 minutes. Baking time depends on oven. As soon as the potatoes become soft and the fillet is covered with a beautiful crust, the dish is ready.
9. Delicious juicy chicken fillet take out the potatoes, rearrange the forms with aromatic dish onto hot trays and serve immediately. Chicken and potatoes go well with a salad of white cabbage, carrots, onions and greens, which we pour with lemon juice and unrefined sunflower oil.
Cooking tips:
- Using this principle, you can cook bone-in thighs or other chicken parts.
- Mayonnaise for the marinade can be replaced with sour cream or kefir.
- To make the potatoes even more flavorful, sprinkle them with dried basil, marjoram or oregano.
