Chicken thighs in a potato crust are one of those dishes that are not meant to impress at the table, but to make you feel at home.
It’s a simple, rustic recipe, like those cooked in the past: few ingredients, real flavors, no frills.
The chicken stays tender and juicy, the potatoes form a golden crust that smells of the oven and relaxed Sundays.
It’s the classic dish you make when you want something hearty but not complicated, when you need to put your feet back on the ground.
You can play with spices and herbs, because good cooking is never static: it grows, adapts, and stays alive.
The chicken covered by the potatoes that become crispy is really delicious!!!
Kids will surely love it!!!
Try making this recipe yourself and if you prepare this or any other of my recipes found on the blog, send me the photos and I will publish them on my page with your name.
Calories about 918 per person
- Difficulty: Easy
- Cost: Inexpensive
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Cooking time: 1 Hour 30 Minutes
- Portions: 2 people
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make Chicken Thighs in a Potato Crust
- 2 chicken thighs (about 2.2 lbs total (1 kg))
- 2 medium potatoes (calories calculated on about 9 oz (250 g))
- 1 tbsp extra virgin olive oil (to dress the potatoes)
- 1 tbsp extra virgin olive oil (to dress the chicken)
- 1/2 tbsp extra virgin olive oil (to grease the baking pan)
- to taste salt
- to taste rosemary
Tools
- 1 Baking pan Baking pan
Preparation of Chicken Thighs in a Potato Crust
Take the chicken thighs, score the surface with a knife, place them in a bowl and season with extra virgin olive oil, salt, and rosemary. Mix well and let them marinate for at least 30 minutes in the fridge.
Using a mandoline, slice the previously washed potatoes very thinly, place them in a small bowl and season with oil and salt.
In a baking pan, pour a little oil, form a base with the previously sliced potatoes, place the chicken on top and then cover the surface of the meat with the remaining potato slices.
Brush the surface of the potatoes with oil, cover each chicken thigh individually with aluminum foil, but do not press it too tightly so that the potatoes do not stick to the foil.
Bake in a preheated oven at 464°F for at least 1 hour, then uncover the meat and finish cooking until the potatoes are nicely browned.
Once cooked, remove from the oven and plate.
If you’re looking for more ideas, also check out my collection of easy and tasty chicken main courses.
