The baked chicken thighs and potatoes are an easy-to-make and very tasty one-dish meal.
The procedure is simple and involves a cooking method that ensures tenderness of the meat: the thighs are first cooked in a pan and then browned in the oven with the potatoes.
Crispy on the outside and tender on the inside, these chicken thighs will win over both adults and children.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Stovetop, Slow Cooking, Oven
- Cuisine: Italian
Ingredients
- 2 chicken thighs
- 10.5 oz potatoes
- 1 sprig rosemary
- 1 clove garlic
- Half cup beer (or wine)
- to taste extra virgin olive oil
- to taste salt
Steps
To prepare the baked chicken thighs and potatoes, pour a drizzle of extra virgin olive oil, the garlic clove, and some rosemary into a pan.
Heat the oil over moderate flame, then lay the chicken thighs and brown them.
Then deglaze with the beer. Once it has evaporated, lower the flame and add a bit of water, calculating that the meat should be covered by about three-quarters.
Cook over low heat, uncovered, for 25-30 minutes, or until the liquid has evaporated, reducing.
Meanwhile, peel the potatoes, wash them, and cut them into chunks. Dry them very well and place them in an oven tray covered with parchment paper.
Season with a generous drizzle of oil, salt, and chopped rosemary. Bake in a preheated oven at 400°F, for about 20-25 minutes, approximately the same time it will take for the chicken liquid to evaporate.
Place the chicken thighs among the potatoes, pour the cooking base over and put back in the oven until the chicken and potatoes are well browned.
Remove from the oven and serve. Enjoy your meal!
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