Herb and Butter Chicken Thighs with Garlic Roasted Potatoes
Nutritional Info
- Servings Per Recipe: 3
- Amount Per Serving
- Calories: 656.0
- Total Fat: 36.4 g
- Cholesterol: 162.3 mg
- Sodium: 839.4 mg
- Total Carbs: 43.1 g
- Dietary Fiber: 3.6 g
- Protein: 36.3 g
View full nutritional breakdown of Herb and Butter Chicken Thighs with Garlic Roasted Potatoes calories by ingredient
Introduction
This is a mash up of two recipes that my family really enjoyed and worked well together!The serving size may be a bit larger than what most are used to (at 2 thighs and little over 1.5 cups of potatoes per person) this easily fed 3 adults without leftovers. This is a mash up of two recipes that my family really enjoyed and worked well together!
The serving size may be a bit larger than what most are used to (at 2 thighs and little over 1.5 cups of potatoes per person) this easily fed 3 adults without leftovers.
Number of Servings: 3
Ingredients
-
Roasted Potatoes:
4 tbsp Olive Oil
5 cups Baby Potatoes (cut into fourths)
4 Cloves of Garlic (minced)
1 tsp Salt
1 tsp ground Black Pepper
Herb and Butter Chicken Thighs:
1 tbsp Olive Oil
6 Boneless Skinless Chicken Thighs
Pinch of Salt (per side, per thigh)
Pinch of Black Pepper (per side, per thigh)
1 tbsp Italian herb seasoning
1 cup (8 fl oz) Chicken Broth
2 tbsp Butter (***DO NOT USE MARGARINE)
4 cloves of Garlic (minced)
Fresh Parsley, chopped (optional garnish)
Directions
You'll want to start with the roasted potatoes since they take the longest.
Move your oven rack to the top slot (closest to the heating coils) and preheat the oven to 400 degrees F
Prepare a large metal baking sheet (we cover ours with aluminum tinfoil, shiny side up for easy cleaning )
In a medium sized mixing bowel, combine cut potatoes, garlic, olive oil, and toss until all potato pieces are well coated and garlic is evenly distributed.
Spread potatoes on baking sheet so they are one even layer and separated (wedges that are crowded and overlapping will unevenly cook and wont have that delicious golden brown texture.) Throw away the excess garlic and oil left in the bowel. Evenly sprinkle the salt and pepper over top of potatoes.
Place sheet on top rack and bake for 45 minutes to 1 hour until browned and crispy.
(If you don't use tinfoil, be sure to flip the potatoes 1 to 2 times during baking for even cooking and to avoid sticking - no one likes mushed and crushed potatoes when you go to serve! Tinfoil users can leave these puppies alone till done.)
The chicken will take about 30 minutes to prepare, so relax for a bit while the potatoes do their thing.
Rinse the chicken thighs under cold water and season with a pinch of salt and pepper on each side.
Heat olive oil in a large skillet over medium.
Add the chicken thighs, shiny smooth side down, and cook for 5-7 minutes on each side, or until they are golden brown and cooked through.
Remove the thighs to a clean plate and reduce heat to medium low - there should be plenty of browned bits and juice left on the bottom of the skillet. (If your pan is looking a little dry, add another tbsp of olive oil and let it heat up, other wise you might end up with some very sticky-burnt spices.)
Add the minced garlic and Italian seasoning blend to the skillet - Sauté for 1-2 minutes, or just until the garlic softens a bit and becomes very fragrant.
Slowly pour in the chicken broth and stir, scrapping all the browned bits off the bottom of the skillet so they mix with the broth.
Let the broth simmer (still over medium low heat) for about 5 minutes, or until it has reduced by half.
Once the broth has reduced, add the butter and stir until it has melted into the sauce.
Add the chicken pieces back to the skillet with the sauce and spoon the sauce over each piece. Garnish with a sprinkle of chopped parsley, if desired. Serve while hot.
*** Couple of notes to keep in mind:
The sauce will be quite salty once the broth is reduced down. It evens out well with the chicken and potatoes, but if you are sensitive to salt or have dietary restrictions be sure to use reduced sodium chicken broth and unsalted butter.
You can not use margarine for the sauce - though it will taste fine, margarine will separate from the mixture like oil and water. Butter, on the other hand, will bind with the chicken broth and create a more consistent sauce.
Serving Size: 3
Number of Servings: 3
Recipe submitted by SparkPeople user MMBLARG.
Move your oven rack to the top slot (closest to the heating coils) and preheat the oven to 400 degrees F
Prepare a large metal baking sheet (we cover ours with aluminum tinfoil, shiny side up for easy cleaning )
In a medium sized mixing bowel, combine cut potatoes, garlic, olive oil, and toss until all potato pieces are well coated and garlic is evenly distributed.
Spread potatoes on baking sheet so they are one even layer and separated (wedges that are crowded and overlapping will unevenly cook and wont have that delicious golden brown texture.) Throw away the excess garlic and oil left in the bowel. Evenly sprinkle the salt and pepper over top of potatoes.
Place sheet on top rack and bake for 45 minutes to 1 hour until browned and crispy.
(If you don't use tinfoil, be sure to flip the potatoes 1 to 2 times during baking for even cooking and to avoid sticking - no one likes mushed and crushed potatoes when you go to serve! Tinfoil users can leave these puppies alone till done.)
The chicken will take about 30 minutes to prepare, so relax for a bit while the potatoes do their thing.
Rinse the chicken thighs under cold water and season with a pinch of salt and pepper on each side.
Heat olive oil in a large skillet over medium.
Add the chicken thighs, shiny smooth side down, and cook for 5-7 minutes on each side, or until they are golden brown and cooked through.
Remove the thighs to a clean plate and reduce heat to medium low - there should be plenty of browned bits and juice left on the bottom of the skillet. (If your pan is looking a little dry, add another tbsp of olive oil and let it heat up, other wise you might end up with some very sticky-burnt spices.)
Add the minced garlic and Italian seasoning blend to the skillet - Sauté for 1-2 minutes, or just until the garlic softens a bit and becomes very fragrant.
Slowly pour in the chicken broth and stir, scrapping all the browned bits off the bottom of the skillet so they mix with the broth.
Let the broth simmer (still over medium low heat) for about 5 minutes, or until it has reduced by half.
Once the broth has reduced, add the butter and stir until it has melted into the sauce.
Add the chicken pieces back to the skillet with the sauce and spoon the sauce over each piece. Garnish with a sprinkle of chopped parsley, if desired. Serve while hot.
*** Couple of notes to keep in mind:
The sauce will be quite salty once the broth is reduced down. It evens out well with the chicken and potatoes, but if you are sensitive to salt or have dietary restrictions be sure to use reduced sodium chicken broth and unsalted butter.
You can not use margarine for the sauce - though it will taste fine, margarine will separate from the mixture like oil and water. Butter, on the other hand, will bind with the chicken broth and create a more consistent sauce.
Serving Size: 3
Number of Servings: 3
Recipe submitted by SparkPeople user MMBLARG.
