Step-by-Step Guide to Make Favorite Herb roasted chicken thighs with potatoes

Hey everyone, it is me, Dave, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, herb roasted chicken thighs with potatoes. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Herb roasted chicken thighs with potatoes is one of the most popular of recent trending meals on earth. It is appreciated by millions every day. It is simple, it is fast, it tastes yummy. Herb roasted chicken thighs with potatoes is something that I have loved my whole life. They’re nice and they look fantastic.

To begin with this recipe, we have to first prepare a few components. You can cook herb roasted chicken thighs with potatoes using 16 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Herb roasted chicken thighs with potatoes:

1. Get VINAIGRETTE
2. Take 2 tablespoons red wine vinegar
3. Prepare 1 tablespoon olive oil
4. Get 1-2 teaspoons Dijon mustard, or adjust to taste
5. Get 1 teaspoon dried Herbs de Provence
6. Get 1/2 teaspoon kosher salt
7. Make ready 1/2 teaspoon ground black pepper
8. Take CHICKEN
9. Make ready 2 pounds chicken thighs, bone in, skin on, trimmed of excess fat
10. Prepare 1 teaspoon kosher salt
11. Prepare 1 teaspoon olive oil
12. Take 3 large Yukon gold potatoes (about 1 1/2 pounds) peeled and thinly sliced (1/8 of an inch or less)
13. Make ready 1 cup sliced, peeled shallots that have been soaked in water for 10 minutes
14. Prepare 3-4 whole garlic cloves crushed and peeled
15. Make ready Several whole sprigs of fresh tarragon or thyme
16. Get to taste More salt and pepper

Steps to make Herb roasted chicken thighs with potatoes:

1. Preheat oven to 375°F-one 185°C. Sprinkle all sides of chicken thighs with kosher salt and set aside
2. In a small bowl whisk together the red wine vinegar, olive oil, Dijon mustard, Herbs de Provence, 1/2 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper.
3. Spread a teaspoon of olive oil over the bottom of a large (9 x 13") casserole dish. Cover the bottom of the dish with the thinly sliced potatoes. Sprinkle with salt and pepper. Distribute the sliced shallots over the potatoes, and sprinkle again with a little salt-and-pepper
4. Place the chicken thighs inside up on top of the shallots. Wedge the garlic cloves between pieces of chicken. If you have fresh herbs such as tarragon or thyme, you can wedge them in along the border, between the chicken pieces and the dish. Whisk the vinaigrette again and pour it over the chicken, spreading it with your fingers to make sure the chicken is well coated.
5. Bake uncovered in a 375°F-one 85°C oven for 50 minutes, or until the thighs are well browned and cooked through. Remove from the oven and let rest for 10 minutes before serving.

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