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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


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!


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


Preheat the oven to 220°C (425°F).
Wash and halve the baby potatoes. Toss them with 2 tablespoons of olive oil, minced garlic, salt, and pepper.
Spread the potatoes on a baking sheet and roast in the oven for 20 minutes, until they start to brown.
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.
Heat a skillet over medium-high heat and place the chicken thighs skin side down. Cook for 7 minutes until the skin is crispy.
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.
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.
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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