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Herbed Chicken Thighs With Roast Potatoes

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  Garlic 2 Clove (10 gm), minced
  Dijon mustard 1 Tablespoon
  Grated lemon zest 1 Teaspoon
  Dried oregano 1 Teaspoon
  Ground coriander 1⁄2 Teaspoon
  Olive oil 2 Teaspoon
  Salt 3⁄4 Teaspoon
  Boneless skinless chicken thighs 4
  Baking potatoes 6 Ounce, scrubbed and cut into 1/2-inch cubes (2 Small Sized)

Combine the garlic, Dijon mustard, zest, oregano, coriander, 1 teaspoon of the oil, and 1/2 teaspoon of the salt in a zip-close plastic bag; add the chicken.
Squeeze out the air and seal the bag; turn to coat the chicken.
Refrigerate, turning the bag occasionally, at least 20-30 minutes or up to 1 day.
Toss the potatoes with and the remaining 1 teaspoon oil and 1/4 teaspoon salt in a small bowl.
Spray a baking sheet with nonstick spray and lay the potatoes on the sheet in a single layer.
Place the potatoes in the oven and preheat the oven to 425°F.
When the oven reaches 425°F, remove the potatoes from the oven, stir them, and push them to one side.
Place the chicken on the baking sheet and return to the oven.
Bake until the chicken is cooked through and the potatoes are tender and browned, about 20 minutes.

Recipe Summary

Side Dish

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