Chicken with potatoes & roasted-garlic dressing
Savor the flavors of Mixed-Herb Chicken with Potatoes & Roasted-Garlic Dressing! This recipes combines tender chicken thighs and crispy roasted potatoes with a delicious blend of fresh parsley, thyme, lemon zest, and a zesty garlic dressing. Perfectly complemented by roasted red peppers and a tangy mustard vinaigrette, this hearty dish is a crowd-pleaser that's both easy to make and packed with flavor. Ideal for weeknight dinners or special gatherings.
Cook time 55 min
Prep time 15 min
Ingredients:
2 garlic cloves1/4 cup butter
1/2 bunch fresh parsley
1 tbsp fresh thyme
2 tbsp lemon zest
8 chicken thighs
4 potatoes
1/2 cup olive oil
salt & pepper to taste
2 red peppers
2 tbsp vinegar
1 tbsp mustard
Mixed-Herb Chicken with Potatoes & Roasted-Garlic Dressing is a perfect dish for any family dinner or special occasion. This recipe combines tender chicken thighs with flavorful herbs, hearty potatoes, and a zesty roasted-garlic dressing. It's a simple yet impressive meal that balances savory and fresh tastes wonderfully.
Instructions:
- Preheat the oven to 400°F (200°C).
- Mince the 2 garlic cloves finely.
- In a small bowl, combine the minced garlic, 1/4 cup butter (54g), 1/2 bunch fresh parsley (chopped), 1 tbsp fresh thyme, and 2 tbsp lemon zest. Mix well to combine.
- Pat the 8 chicken thighs dry with a paper towel.
- Gently lift the skin of each thigh and spread the herb butter mixture evenly under the skin.
- Season the chicken thighs with salt and pepper to taste.
- Wash and cut the 4 potatoes into wedges.
- Slice the 2 red peppers into strips.
- Place the potatoes and red pepper slices in a large roasting pan or baking sheet.
- Drizzle the vegetables with half of the olive oil (1/4 cup) and season with salt and pepper. Toss to coat evenly.
- Make space for the chicken thighs in the roasting pan with the vegetables.
- Place the prepared chicken thighs on top of the vegetables and drizzle with the remaining 1/4 cup olive oil.
- Roast in the preheated oven for about 45-50 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 74°C) and the potatoes are tender.
- While the chicken and vegetables are roasting, prepare the dressing.
- In a small bowl, whisk together 2 tbsp vinegar and 1 tbsp mustard.
- Optionally, you can mix in an additional clove of roasted garlic if you prefer a stronger garlic flavor.
- Remove the chicken and vegetables from the oven.
- Drizzle the roasted-garlic dressing over the chicken and vegetables while they are still hot.
- Garnish with extra fresh parsley if desired.
- Serve immediately and enjoy!
Tips:
- Ensure the chicken thighs are evenly coated with herbs and lemon zest for the best flavor.
- For crispy potatoes, cut them into uniform pieces and spread them out on the baking sheet.
- Roast the garlic cloves until golden brown for a richer, deeper flavor in the dressing.
- Allow the chicken to rest for a few minutes after roasting to retain its juices.
- Adjust salt and pepper to your taste, adding more if necessary after cooking.
Your Mixed-Herb Chicken with Potatoes & Roasted-Garlic Dressing is now ready to be served. The combination of juicy chicken, crispy potatoes, and fragrant herbs paired with the tangy dressing will surely impress your guests. Enjoy this flavorful dish with a simple green salad or your favorite side for a complete meal.
Nutrition per serving
4 ServingsCalories 720kcal
Protein 40g
Carbohydrates 40g
Fiber 6g
Sugar 3.56g
Fat 72g
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