Baked Chicken Thighs With Potatoes Recipes

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BAKED CHICKEN WITH POTATOES, CHERRY TOMATOES AND HERBS



Baked Chicken With Potatoes, Cherry Tomatoes and Herbs image

For this simple bake of chicken, potatoes and tomatoes, Julia Moskin borrowed a technique from the Italian island of Ischia, where rosemary, fennel and other herbs grow wild in the hills. Because the island was formed by volcanic activity (Pompeii is just under 20 miles away), it has natural hot springs, and the sand on some of its beaches is as hot as 350 degrees. When cooking fuel was scarce and expensive, the islanders learned to use the sand as a heat source for cooking. Wrapping the ingredients tightly and subjecting them to steady heat produces a succulent, aromatic dish. If you prefer to brown the ingredients, take the final step of uncovering the pan.

Provided by Julia Moskin

Categories     dinner, lunch, roasts, main course

Time 4h

Yield 4 servings

Number Of Ingredients 10

1 (3- to 4-pound) chicken, cut up, or 3 to 4 pounds bone-in, skin-on chicken thighs
4 tablespoons extra-virgin olive oil
1 tablespoon rosemary leaves (from about 2 sprigs)
Kosher salt and black pepper
2 small dried red chiles, crumbled, or 1/2 teaspoon red-pepper flakes
2 to 3 pounds large Yukon Gold potatoes, quartered
12 ounces cherry or grape tomatoes
1 large yellow onion, quartered and thickly sliced
1/4 cup dry white wine
4 to 6 basil sprigs, plus 2 tablespoons finely shredded leaves, for garnish

Steps:

  • Pull any lumps of fat off the chicken and discard. In a bowl, combine chicken, 2 tablespoons olive oil, 1/2 tablespoon rosemary, 2 teaspoons salt, 1/2 teaspoon pepper and the chiles. Mix and set aside, at least 30 minutes at room temperature or up to 8 hours in the refrigerator.
  • Heat oven to 450 degrees. In a 9-by-13-inch baking dish or a large ovenproof skillet with a lid, combine the remaining 2 tablespoons olive oil and 1/2 tablespoon rosemary, potatoes, tomatoes, onion and a generous sprinkling of salt and pepper. Toss and spread out evenly in the pan. Arrange chicken pieces on top, skin-side up. Add the wine, pouring along the edges of the pan, and place basil sprigs on top. Cover tightly, and bake for 30 minutes.
  • Remove chicken from the oven and turn the oven temperature to 475 degrees. (Use the convection feature if you have it.) Or heat the broiler and arrange oven rack about 8 inches from the heat. Return uncovered pan to oven and cook until chicken skin is browned, cooking liquid is reduced and vegetables are very soft, 10 to 15 minutes more.
  • Discard basil sprigs. Garnish with shredded basil and serve immediately.

Nutrition Facts : @context http, Calories 1264, UnsaturatedFat 53 grams, Carbohydrate 60 grams, Fat 80 grams, Fiber 9 grams, Protein 73 grams, SaturatedFat 20 grams, Sodium 1939 milligrams, Sugar 6 grams, TransFat 0 grams

BAKED CHICKEN THIGHS WITH POTATOES



Baked Chicken Thighs With Potatoes image

Make and share this Baked Chicken Thighs With Potatoes recipe from Food.com.

Provided by ellie_

Categories     One Dish Meal

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 8

2 tablespoons olive oil
1 tablespoon paprika
1 1/2 teaspoons rosemary
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
6 bone-in chicken thighs, skin removed
1 1/2 lbs red potatoes, halved

Steps:

  • Preheat oven to 425 degrees F.
  • Line a large 15 x 10 inch baking dish with tin foil and spray with Pam.
  • In a large bowl combine oil and spices (oil - garlic powder). Add chicken and potatoes to bowl and toss.
  • Place potatoes in pan and bake for 15 minutes.
  • Push potatoes to side to allow room to place chicken in a single layer.
  • Bake for 40-45minutes longer or until potatoes are tender and chicken is cooked, turning chicken and potatoes occasionally.

Nutrition Facts : Calories 324.2, Fat 19.1, SaturatedFat 4.8, Cholesterol 79, Sodium 466.4, Carbohydrate 18.9, Fiber 2.4, Sugar 1.3, Protein 18.6

ROASTED CHICKEN THIGHS WITH PEPPERS & POTATOES



Roasted Chicken Thighs with Peppers & Potatoes image

My family loves this dish! There's nothing better than oven baked boneless chicken thighs for dinner. It looks and tastes like you fussed, but it is really simple to make. These roasted chicken thighs use healthy olive oil and fresh herbs from my garden. -Pattie Prescott, Manchester, New Hampshire

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 8 servings.

Number Of Ingredients 10

2 pounds red potatoes (about 6 medium)
2 large sweet red peppers
2 large green peppers
2 medium onions
2 tablespoons olive oil, divided
4 teaspoons minced fresh thyme or 1-1/2 teaspoons dried thyme, divided
3 teaspoons minced fresh rosemary or 1 teaspoon dried rosemary, crushed, divided
8 boneless skinless chicken thighs (about 2 pounds)
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Preheat oven to 450°. Cut potatoes, peppers and onions into 1-in. pieces. Place vegetables in a roasting pan. Drizzle with 1 tablespoon oil; sprinkle with 2 teaspoons each thyme and rosemary and toss to coat. Place chicken over vegetables. Brush chicken with remaining oil; sprinkle with remaining thyme and rosemary. Sprinkle vegetables and chicken with salt and pepper., Roast until a thermometer inserted in chicken reads 170° and vegetables are tender, 35-40 minutes.

Nutrition Facts : Calories 308 calories, Fat 12g fat (3g saturated fat), Cholesterol 76mg cholesterol, Sodium 221mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 4g fiber), Protein 24g protein. Diabetic Exchanges

GREEK LEMON CHICKEN AND POTATOES



Greek Lemon Chicken and Potatoes image

I don't have the energy or courage to cater for a living but, if I did, this Greek lemon chicken and potatoes would be one of my go-to entrees, and not just for big, fat weddings. It's a proven crowd-pleaser, simple to make, and easy on the wallet.

Provided by Chef John

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 1h

Yield 4

Number Of Ingredients 12

4 pounds skin-on, bone-in chicken thighs
1 tablespoon kosher salt
1 tablespoon dried oregano
1 teaspoon freshly ground black pepper
1 teaspoon dried rosemary
1 pinch cayenne pepper
½ cup fresh lemon juice
½ cup olive oil
6 cloves garlic, minced
3 russet potatoes, peeled and quartered
⅔ cup chicken broth, plus splash to deglaze pan
chopped fresh oregano for garnish

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Lightly oil a large roasting pan.
  • Place chicken pieces in large bowl. Season with salt, oregano, pepper, rosemary, and cayenne pepper. Add fresh lemon juice, olive oil, and garlic. Place potatoes in bowl with the chicken; stir together until chicken and potatoes are evenly coated with marinade.
  • Transfer chicken pieces, skin side up, to prepared roasting pan, reserving marinade. Distribute potato pieces among chicken thighs. Drizzle with 2/3 cup chicken broth. Spoon remainder of marinade over chicken and potatoes.
  • Place in preheated oven. Bake in the preheated oven for 20 minutes. Toss chicken and potatoes, keeping chicken skin side up; continue baking until chicken is browned and cooked through, about 25 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Transfer chicken to serving platter and keep warm.
  • Set oven to broil or highest heat setting. Toss potatoes once again in pan juices. Place pan under broiler and broil until potatoes are caramelized, about 3 minutes. Transfer potatoes to serving platter with chicken.
  • Place roasting pan on stove over medium heat. Add a splash of broth and stir up browned bits from the bottom of the pan. Strain; spoon juices over chicken and potatoes. Top with chopped oregano.

Nutrition Facts : Calories 1138.8 calories, Carbohydrate 34.5 g, Cholesterol 283.6 mg, Fat 74.5 g, Fiber 3 g, Protein 80.4 g, SaturatedFat 17 g, Sodium 1865.5 mg, Sugar 2 g

ROASTED CHICKEN & RED POTATOES



Roasted Chicken & Red Potatoes image

Here's how long to bake chicken leg quarters. Pop this homey dinner in the oven for about an hour, then enjoy! It has so much flavor-the meat juices help cook the veggies just perfectly. -Sherri Melotik, Oak Creek, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 6 servings.

Number Of Ingredients 10

2 pounds red potatoes, cut into 1-inch pieces
1 package (9 ounces) fresh spinach
1 large onion, cut into 1-inch pieces
2 tablespoons olive oil
4 garlic cloves, minced
1 teaspoon salt, divided
1 teaspoon dried thyme
3/4 teaspoon pepper, divided
6 chicken leg quarters
3/4 teaspoon paprika

Steps:

  • Preheat oven to 375°. Place potatoes, spinach and onion in a greased shallow roasting pan. Add oil, garlic, 3/4 teaspoon salt, thyme and 1/2 teaspoon pepper; toss to combine., Arrange chicken over vegetables; sprinkle with paprika and remaining salt and pepper. Roast on an upper oven rack 55-60 minutes or until a thermometer inserted in chicken reads 170°-175° and potatoes are tender.

Nutrition Facts : Calories 449 calories, Fat 21g fat (5g saturated fat), Cholesterol 105mg cholesterol, Sodium 529mg sodium, Carbohydrate 29g carbohydrate (3g sugars, Fiber 4g fiber), Protein 35g protein.

AMAZING BAKED LEMON GARLIC CHICKEN THIGHS AND POTATOES



Amazing Baked Lemon Garlic Chicken Thighs and Potatoes image

This is one of the best chicken dishes I have ever had. The garlic, lemon and chicken drippings make the most flavorful soft delicious potatoes. Super easy to prepare - the oven does all the work.

Provided by Marie

Categories     One Dish Meal

Time 1h35m

Yield 2 serving(s)

Number Of Ingredients 8

4 chicken thighs
2 garlic cloves
1 teaspoon salt
3 russet potatoes
salt and pepper
1/2 lemon, juice of
olive oil, drizzle
1 cup chicken broth

Steps:

  • Preheat oven to 350°.
  • Remove most of the skin from chicken thighs, leaving a small patch on top.
  • Mince garlic and make a paste with the teaspoon of salt using side of large knife, then rub all over tops of chicken.
  • Peel potatoes and cut into eight wedges each.
  • Add salt and pepper to potatoes, drizzle with olive oil and toss to coat.
  • Sprinkle chicken with black pepper and place in 9x13 pan.
  • Place potatoes in and around thighs.
  • Pour chicken broth into side of pan.
  • Sprinkle lemon juice to taste over top of dish.
  • Bake at 350° for about 1 hour and 15 minutes or until done.
  • Turn chicken and potatoes over halfway through cooking time.
  • Add more chicken broth during baking, if pan becomes dry during cooking.

Nutrition Facts : Calories 669.3, Fat 29.7, SaturatedFat 8.3, Cholesterol 157.9, Sodium 1698.7, Carbohydrate 58.1, Fiber 7.1, Sugar 3.2, Protein 41.6

BAKED CHICKEN-POTATO CASSEROLE



Baked Chicken-Potato Casserole image

The measured amounts of seasonings (for example, 1/4 teaspoon cayenne pepper) are the amounts I seasoned the chicken with. I simply sprinkled over mashed potatoes for extra flavor. It all depends on your taste buds. Goes great with corn or mixed vegetables!

Provided by Shay Kidd

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h33m

Yield 8

Number Of Ingredients 14

4 large russet potatoes, peeled and cut into chunks
1 (32 ounce) carton chicken broth
salt and ground black pepper to taste
2 tablespoons olive oil
1 small white onion, chopped
1 teaspoon minced garlic
2 ½ pounds skinless, boneless chicken breast halves
1 tablespoon dried basil, divided
2 teaspoons Cajun seasoning
¼ teaspoon cayenne pepper
1 (12 fluid ounce) can lowfat evaporated milk
½ cup sour cream
3 tablespoons butter
½ cup shredded mozzarella cheese

Steps:

  • Place potatoes in a large pot. Cover with chicken broth and season with salt and black pepper. Bring to a boil. Reduce heat to medium-high and cook until potatoes are fork-tender, 20 to 25 minutes. Drain.
  • Heat olive oil in a skillet over high heat. Saute onion and garlic, stirring often, until fragrant, about 3 minutes. Add chicken. Season with salt, black pepper, 1/2 the basil, Cajun seasoning, and cayenne pepper. Cook until chicken is no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Drain chicken on a paper-towel lined plate.
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
  • Place the boiled potatoes in the baking pan and mash slightly. Add chicken. Stir in evaporated milk, sour cream, butter, and remaining 1 1/2 teaspoons basil.
  • Bake in the preheated oven for 15 minutes. Remove from oven and sprinkle mozzarella cheese evenly over the top. Return pan to the oven and bake until cheese is melted, about 5 minutes more.

Nutrition Facts : Calories 472.1 calories, Carbohydrate 40.6 g, Cholesterol 113.4 mg, Fat 16.5 g, Fiber 2.8 g, Protein 39.5 g, SaturatedFat 7.5 g, Sodium 888.8 mg, Sugar 6.7 g

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Top Asked Questions

What is the best way to cook chicken thighs and potatoes?
Roasted chicken thighs and potatoes, carrots and onion tossed with simple spices, garlic and oil. Then baked until chicken is juicy with crispy skin and onions are roasted. Delicious one pan dinner! Preheat oven to 450 degrees F and prepare large 9 x 13 baking dish with walls.
How to cook baked garlic chicken and potatoes?
Download your Baked Garlic Chicken and Potatoes with nutrition info! 1. Preheat your oven to 400°F (200°C) for 15-20 minutes. Lightly oil a rimmed baking sheet / roasting pan or coat with nonstick spray. 2. In a large bowl, whisk together chicken thighs, potatoes, garlic powder and chili powder.
How long to cook chicken and potatoes in the oven?
Preheat oven to 425 degrees F. Line a large 15 x 10 inch baking dish with tin foil and spray with Pam. In a large bowl combine oil and spices (oil - garlic powder). Add chicken and potatoes to bowl and toss. Place potatoes in pan and bake for 15 minutes.
How long to cook chicken thighs in the oven?
Place chicken thighs over potatoes and mushrooms. Bake, uncovered, for 35 to 37 minutes, or until chicken’s internal temperature registers at 165˚F. To crisp up the skin, broil on HIGH for 2 to 3 minutes toward the end of the cooking process.

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