Chicken meat baked with herbs and potatoes
Description
You'll get both the meat and the side dish at the same time, so this dish is convenient for lunch or dinner. In addition to potatoes, you can add peppers, eggplants, zucchini, onions, and other vegetables. The chicken meat can be marinated beforehand. If the meat is already cooked but the potatoes are still underdone while baking, remove the meat into a separate container and return the pan to the oven until the potatoes are fully cooked.
Instructions
- 1
Step 1
1. Rinse the chicken thighs and pat them dry with paper towels, season with salt, and set aside. In a small bowl, mix together the mustard, red wine vinegar, 1 tablespoon of olive oil, Italian herbs, and salt and pepper to taste.
- 2
Step 2
2. Pour olive oil into the bottom of a large pot. Peel and thinly slice the potatoes, place them in the pot, season with salt and pepper.
- 3
Step 3
3. Peel the shallots, slice them thinly, place the shallots on top of the potatoes, and season with salt and pepper again.
- 4
Step 4
4. Place the chicken thighs on top of the onions. Peel the garlic and place the cloves between the chicken thighs.
- 5
Step 5
5. Rinse the thyme and place it over the thighs, then pour the olive oil and mustard mixture from the bowl over the chicken thighs.
- 6
Step 6
6. Place the baking sheet with chicken thighs into a preheated oven at 190 degrees and cook for 50 minutes, until the chicken thighs are browned and develop a golden-brown crust. If you find that the potatoes are not yet done, remove the chicken thighs and continue cooking the potatoes for another 5–10 minutes.