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Herb-Crusted Chicken Thighs with Garlic Potatoes and Green Sauce Recipe

Herb-Crusted Chicken Thighs with Garlic Potatoes and Green Sauce recipe

Stashcook

This is a yummy chicken dish with crispy skin and soft potatoes. The chicken is covered in herbs and cooked until it's just right. The potatoes are mixed with garlic for extra flavor. A tasty green sauce is poured on top to make it all even better!

Ingredients

6 Chicken Thighs
3 Tbsp Mixed Dried Herbs (thyme, oregano, rosemary)
1.2 kg Baby Potatoes
4 Tbsp Olive Oil
3 Cloves of Garlic, minced
1 Bunch of Fresh Basil
1 Bunch of Fresh Parsley
1 Lemon, juice and zest
30 g Pine Nuts
1 Tsp Dijon Mustard
Salt and Pepper to taste

Method

1
Preheat the oven to 220°C (425°F).
2
Wash and halve the baby potatoes. Toss them with 2 tablespoons of olive oil, minced garlic, salt, and pepper.
3
Spread the potatoes on a baking sheet and roast in the oven for 20 minutes, until they start to brown.
4
While the potatoes are roasting, pat the chicken thighs dry with paper towels and rub them with 1 tablespoon of olive oil, mixed dried herbs, lemon zest, salt, and pepper.
5
Heat a skillet over medium-high heat and place the chicken thighs skin side down. Cook for 7 minutes until the skin is crispy.
6
Transfer the chicken thighs, skin side up, to the baking sheet with the potatoes and roast for another 20 minutes, or until the chicken is fully cooked.
7
For the green sauce, combine the fresh basil, parsley, pine nuts, lemon juice, Dijon mustard, remaining 1 tablespoon of olive oil, and salt and pepper in a food processor. Blend until smooth.
8
To serve, place the chicken and potatoes on a platter and drizzle with the green sauce. Garnish with additional fresh herbs if desired.

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