Chicken thighs in potato crust are one of those dishes that are not meant to amaze at the table, but to make you feel at home.
It’s a simple, rustic recipe, like they used to cook: few ingredients, true flavors, no frills.
The chicken remains tender and juicy, the potatoes form a golden crust that smells of the oven and peaceful Sundays.
It’s the classic dish you prepare when you want something hearty yet uncomplicated, when you need to ground yourself.
You can play with spices, with herbs, because good cooking is never static, it grows, it adapts, it remains alive.
It’s really good, the chicken covered with potatoes that also become crispy!!!
The kids will surely love them!!!
Try making this recipe too, and if you happen to make this or any other of my recipes that you find on the blog, send me the photos and I will publish them on my page with your name.
Approx. 918 Kcal per person
- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Chicken Thighs in Potato Crust
- 2 chicken thighs (about 2.2 lbs total)
- 2 medium potatoes (calories calculated on about 9 oz)
- 1 tablespoon extra virgin olive oil (to season the potatoes)
- 1 tablespoon extra virgin olive oil (to season the chicken)
- 1/2 tablespoon extra virgin olive oil (to grease the tray)
- to taste salt
- to taste rosemary
Tools
- 1 Baking Tray Baking Tray
Preparation of Chicken Thighs in Potato Crust
Take the chicken thighs, score them on the surface with a knife, place them in a bowl, and season with olive oil, salt, rosemary, mix well and let them marinate for at least 30 minutes, leaving them in the fridge.
Using a mandoline, slice the previously washed potatoes thinly, put them in a small bowl and season with oil and salt.
In a baking tray, drizzle with a bit of oil, form a base with the previously sliced potatoes, place the chicken on top, then cover the surface of the meat with the other potato slices.
Brush the surface of the potatoes with oil, cover each chicken thigh individually with aluminum foil, but without making it adhere too much, to prevent the potatoes from sticking to the foil.
Bake in a preheated oven at 464°F for at least 1 hour, then uncover the meat and complete cooking until the potatoes are well browned.
Once cooked, remove from the oven and serve.
