Oven-baked CHICKEN THIGHS WITH POTATOES AND ONIONS are one of those dishes that tell the story of home cooking, full of enveloping aromas and authentic flavors. A great classic of Italian tradition, simple yet always satisfying, able to bring everyone at the table together.
The thighs, thanks to their tender and juicy meat, remain soft even after long cooking, while the skin becomes golden and crispy, releasing all its flavor. The potatoes slowly absorb the chicken juices and extra virgin olive oil, becoming soft inside and slightly crispy outside, while the onions, gently caramelized, give a delicate and fragrant note that perfectly ties all the ingredients together.
Rosemary and Mediterranean aromatics complete the dish with an irresistible scent that fills the kitchen during oven cooking, evoking Sunday lunches and dishes prepared with calm and love. It is a rustic, genuine and timeless recipe, ideal as a complete main course or as a one-dish meal, perfect to share with the family.
Easy to prepare and with simple ingredients, this dish shows how traditional cooking can be extraordinary even in its essentiality, transforming a few elements into a true taste comfort.
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 5 Minutes
- Portions: 4 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 chicken thighs, skin-on, raw
- 1 lb 12 oz potatoes
- 2 yellow onions
- 1 clove garlic
- 1 tablespoon sweet paprika (or smoked)
- 1 sprig rosemary
- to taste salt
- to taste black pepper
- to taste extra virgin olive oil
- Half glass white wine
For the oven-baked chicken thighs with potatoes and onions you will need
- 1 Bowl
- 1 Roasting pan
- 1 Peeler
- 1 Cutting board
Preparation for oven-baked chicken thighs with potatoes and onions
Peel the potatoes, cut them into not-too-large wedges and rinse them.
Slice the onions into wedges.
Pat the chicken thighs dry with paper towels. In a bowl place the chicken, the well-drained potatoes and the onions.
Season with olive oil, salt, pepper, rosemary, garlic and paprika. Mix everything well to distribute the flavors.Arrange everything in a large roasting pan without overlapping.
Bake in a preheated conventional oven at 374°F for 50–60 minutes.
After 20 minutes, deglaze with the white wine. At halfway through cooking, turn the potatoes and onions.In the last 10 minutes, switch on the broiler to get an extra-crispy skin.
Enjoy the chicken thighs with potatoes and onions while hot.
