Herb roasted chicken thighs with potatoes. Chicken thighs, slathered in herb vinaigrette, roasted on bed of sliced potatoes and shallots. Here's great idea for an easy, one-dish meal—herb roasted chicken thighs baked on a bed of potatoes. Herb Roasted Chicken Thighs with Potatoes Recipe.

Roasting chicken thighs directly on top of the vegetables bastes the scallions and potatoes with delicious drippings in this healthy dinner recipe. Spread evenly on a large rimmed baking sheet. Boneless Skinless Chicken Thigh And Potatoes Recipes. You can cook Herb roasted chicken thighs with potatoes using 16 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Herb roasted chicken thighs with potatoes

1. It's of VINAIGRETTE.
2. Prepare 2 tablespoons of red wine vinegar.
3. You need 1 tablespoon of olive oil.
4. You need 1-2 teaspoons of Dijon mustard, or adjust to taste.
5. It's 1 teaspoon of dried Herbs de Provence.
6. You need 1/2 teaspoon of kosher salt.
7. You need 1/2 teaspoon of ground black pepper.
8. Prepare of CHICKEN.
9. It's 2 pounds of chicken thighs, bone in, skin on, trimmed of excess fat.
10. It's 1 teaspoon of kosher salt.
11. It's 1 teaspoon of olive oil.
12. Prepare 3 of large Yukon gold potatoes (about 1 1/2 pounds) peeled and thinly sliced (1/8 of an inch or less).
13. It's 1 cup of sliced, peeled shallots that have been soaked in water for 10 minutes.
14. Prepare 3-4 of whole garlic cloves crushed and peeled.
15. Prepare of Several whole sprigs of fresh tarragon or thyme.
16. It's to taste of More salt and pepper.

Baked Chicken Thighs with Root VegetablesPillsbury.com. Roasted Red Potatoes And Chicken Thighs Recipes. Roast the chicken and potatoes first, then throw the thawed peas in when just a few minutes of cooking time remain. Nestle the chicken skin-side up in the potatoes and roast, tossing the potatoes once, until the potatoes are tender and an instant-read thermometer inserted in each thigh.

Herb roasted chicken thighs with potatoes instructions

1. Preheat oven to 375°F-one 185°C. Sprinkle all sides of chicken thighs with kosher salt and set aside.
2. In a small bowl whisk together the red wine vinegar, olive oil, Dijon mustard, Herbs de Provence, 1/2 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper..
3. Spread a teaspoon of olive oil over the bottom of a large (9 x 13") casserole dish. Cover the bottom of the dish with the thinly sliced potatoes. Sprinkle with salt and pepper. Distribute the sliced shallots over the potatoes, and sprinkle again with a little salt-and-pepper.
4. Place the chicken thighs inside 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, between the chicken pieces and the dish. Whisk the vinaigrette again and pour it over the chicken, spreading it with your fingers to make sure the chicken is well coated..
5. Bake uncovered in a 375°F-one 85°C oven for 50 minutes, or until the thighs are well browned and cooked through. Remove from the oven and let rest for 10 minutes before serving..

These roasted chicken thighs use healthy olive oil and fresh herbs from my garden. Place vegetables in a roasting pan. Chicken thighs, slathered in herb vinaigrette, are roasted on bed of sliced potatoes and shallots. Only uses one dish! ~ SimplyRecipes.com. Creamy Garlic Butter Chicken and Potatoes is the best chicken recipe I have ever tasted!