The Baked chicken thighs with potatoes they are an easy, tasty and perfect second course for Sunday lunch or Saturday night dinner. The whole house will start to smell of herbs, and the smell of chicken with potatoes in the oven will make everyone’s mouth water! Prepare chicken thighs with baked potatoes it does not require any special cooking skillsand neither too much attention and you will still get an outstanding result. The trick is to flavor the chicken and potatoes well with your favorite spices and herbs. And if you want to try other chicken-based second courses, we suggest you prepare the beer chicken, the delicious chicken rolls with scamorza cheese and ham, the spicy and tasty deviled chicken and the crunchy fried chicken!

Preparation

1

Thoroughly wash the aromatic herbs under running water, then dry them with kitchen paper. Do this operation whether it is fresh herbs from the garden or if you bought them at the supermarket. Then break them up with your hands, without using the blade of the knife which could blacken them.

2

Remove the peel of the potatoes with a potato peeler, wash them under running water and dry them with kitchen paper. Cut them in half with a knife.

3

Keep slicing them into wedges, trying to make them similar in size. Then transfer them to a bowl.

4

Season them with salt, pepper and half the oil.

5

Mix with a spoon and, once all the wedges are well seasoned, transfer them to the pan you will use to cook everything.

6

With a torch or using the flame of the stove, flame the chicken thighs, in order to eliminate any residual feathers on the skin. Then transfer them to a container.

7

Season them with salt, pepper, the rest of the oil and the paprika.

8

Mix well with a wooden spoon and then place each thigh in the pan, trying not to overlap the potatoes.

9

Also add the mix of aromatic herbs and the garlic left in the poach. The garlic must release its aroma very lightly, so you don’t have to peel it.

10

Place in the oven and cook in a static oven at 200°C for 1 hour. After 30 minutes from the start of cooking, turn the chicken thighs to cook them on the other side and mix in the potatoes.

11

As soon as 1 hour has passed, remove from the oven and serve immediately.

Advice and tips

You can choose the herbs you prefer. We preferred rosemary, thyme and savory, but you can also use sage, lemon thyme and marjoram.

Check the cooking often thighs and baked potatoes. If the potatoes brown too much on the surface but the thighs are not yet ready, or vice versa, cover with a sheet of aluminum foil and cook until the ingredients are ready. In fact, it is strongly discouraged to consume chicken if not perfectly cooked.

You can use any variety of potatoes you prefer. However, it is recommended to use a type of potato indicated as being ideal for cooking in the oven.

If you want to give a really tasty, tasty and unique touch to your baked chicken legs with potatoes, add the bacon cut into cubes to the pan. The guanciale will release its own fat which will join with the juices of the chicken, creating a truly unbeatable condiment.

storage

You can keep the chicken legs with potatoes in an airtight container in the refrigerator, for 1 day maximum. We advise against freezing them.