![]() Allow to come to a simmer then add the thighs back on top of the potatoes. Stir to coat the potatoes in the butter then pour in the wine or stock. Allow to cook for a few seconds then add the drained potatoes. Add the butter, garlic, lemon zest and thyme to the pan. Once the chicken is crisp, turn over and cook for another 2-3 minutes on the other side. ![]() Add potatoes and seasonings: While the chicken is cooking, par boil the halved potatoes until just tender.The fat also adds great flavor to the finished dish. Starting the chicken in a cold pan allows the fat to render out slowly, allowing the skin to crisp up and brown evenly. Place the pan over medium-high heat and allow the thighs to cook, rendering their fat, until the skin is deep golden and crisp. Place the thighs, skin-side down in a deep pan/skillet (I use a sauté pan). Pat chicken dry with paper towel then season generously with salt on both sides. Crisp the chicken thighs: Preheat the oven to 200✬/390✯.How to make easy chicken thighs and potatoes Perfect for weeknight feasting.įull recipe with amounts can be found in the recipe card below. Place in the oven and cook for 30 to 40 minutes, until the chicken is cooked through, basting one or twice during the process.Crispy, easy chicken thighs with lemon thyme potatoes is a delicious dinner recipe the whole family will love.Place the chicken breasts in a baking dish and add the minced garlic, chicken stock, lemon zest, lemon juice, and thyme sprigs.Season the chicken breasts on each side with sea salt and black pepper.Sea salt and freshly ground black pepper to taste.SERVES: 4 PREP: 10 min COOK: 40 min Ingredients ![]() There are all kinds of other ways to add fat to a meal, and none is better than the others – just make sure you pick one of them so that you can get the full benefit of all the nutrients from such a delicious and easy recipe. ![]() ![]() Pesto is another option olive oil and lemon just naturally seem to go together, and a few spoons of pesto actually make quite a good salad topping. The best accompaniment for this recipe is something with fat: baked chicken breast just doesn’t have enough fat to make a filling meal, so if you don’t add some, you’ll be hungry again an hour later.Īvocado with a splash of balsamic vinegar would be a good choice (an avocado salad, perhaps?), or try vegetables roasted in a generous amount of olive oil. Chicken cooked this way is also perfect for chopping and tossing on a salad since the lemon and herbs complement most salad dressings or vinaigrettes. If you want to really bring out the lemon, just add a few lemon wedges to the baking dish. It would pair equally well with a Mediterranean dish of fresh sliced tomatoes with olive oil, a more Middle Eastern choice like falafel, or just a simple side of roasted vegetables. The reward for your efforts is all out of proportion to the work you have to put in: gently cooked, tender meat with a fresh, pleasant flavor that complements almost any cuisine. It’s flexible because it’s so simple: you can make a no-fuss lunch for a single person, or dinner for the family using the same technique. This is not so much a recipe as a method: once you learn to apply it, you can use it for any cut of chicken or even fish. ![]()
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