Baked rabbit thighs with potatoes is a recipe made one evening for dinner when my daughter was absent… yes, there’s just no way to make her eat it!!!!
Usually, I cook rabbit cacciatore style, and it is very popular with both my son and my husband!!!
This time, to change things up, I cooked it this way and served it with baked potatoes that are never missing at my house, because you should know that in my area, potatoes are really delicious and I could eat them every day.
Instead of buying a whole rabbit and dividing it into parts, I bought rabbit thighs, which in my opinion are more suitable, to avoid making the meat too dry.
Follow my recipe, and you’ll definitely receive a lot of approval at your table!!!
If you make any of my recipes, send me the photos, and I will publish them on my page with your name.
Approx. 1010 Kcal per person including potatoes
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 6 people
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Baked Rabbit Thighs with Potatoes
- 6 pieces Rabbit Thighs (about 4.4 lbs)
- 5.3 oz Fresh Pancetta in thick slices
- 3 cloves Garlic
- to taste Salt
- to taste Pepper
- to taste Dried Rosemary
- 2 tbsp Extra virgin olive oil
- 4.4 lbs Potatoes
- to taste Salt
- to taste Pepper
- to taste Dried Rosemary
- 3 tbsp Extra virgin olive oil
Preparation of Baked Rabbit Thighs with Potatoes
Take the rabbit thighs and make at least two cuts, in these cuts put salt, pepper, rosemary, garlic slices, and finally the pancetta cut into strips.
Take a baking tray, put a drizzle of olive oil on the bottom, a sprinkle of salt, and a pinch of pepper, place the thighs on it, add another drizzle of oil, cover with parchment paper, and cook in the oven at 428°F for at least 2 hours.
After the time has passed, uncover the tray and finish cooking until a crust forms on the surface.
Prepare the potatoes by peeling, washing, and cutting them into slices or as you prefer, season with salt, pepper, rosemary, and olive oil, mix well, and bake for about 1 and ½ hours at 428-482°F.
Once both cookings are completed, plate and serve…you’ll have a complete meal with a side dish and main course, and everyone will be happy, especially the children.
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