Roasted Thyme Chicken and Potatoes


When I don’t have a lot of “thyme” in the kitchen (no pun intended) this is a quick and easy recipe to whip up and let the oven do the rest of the cooking.

I never really made or ate chicken thighs until a few years ago.  When we were still living in Fredericksburg we had the best neighbors.  One time she brought me over chicken thighs for dinner when my husband was away.  These chicken thighs were delicious.  The way she prepared them was so tender and juicy.  She served them with roasted onion, whole garlic cloves and asparagus.  To this day I remember those chicken thighs, and our wonderful neighbors!

Ever since I had those chicken thighs in Fredericksburg I make them from time to time.  Its not something I make weekly, or evenly monthly but sometimes I get carried away when I am at the grocery store and I see five pounds of chicken thighs for under five dollars and I can’t help myself.   Its a super cheap meal and actually prepared this way its pretty darn good.  

This is made with the cheap chicken thighs that are bone in and have skins.  It takes a few minutes to prepare, and the bulk of the time it is just roasting in the oven.  The end result is juicy chicken thighs with buttery roasted potatoes.


Roasted Thyme Chicken and Potatoes

Ingredients
4-5 pounds chicken thighs, bone in with skins
2 1/2 pounds russert potatoes, cut in to wedges
1 large white onion, cut in to wedges
2 garlic clove, minced
3 tablespoons extra virgin olive oil
1 teaspoon salt
1 teaspoon pepper
1 teaspoon fresh thyme, chopped and divided
2 tablespoons dijon mustard
3 tablespoons butter, melted
Salt and pepper to taste

Directions
Preheat oven to 425 degrees.  

In a large bowl combine potatoes, onion,  garlic, 1/2 teaspoon thyme, olive oil, salt and pepper.  Pour potatoes in roasting pan.    

In a seperate bowl whisk mustard, butter and remaining thyme.  Sprinkle chicken thighs with salt and pepper.  Add chicken to bowl and coat each piece.  Place chicken thighs on top of potatoes.  And bake in oven for 60-70 minutes until juices run clear, skin is browned and internal temperature is 170 degrees.  

Remove from oven, let rest for 5 minutes and serve.


Enjoy!

Similar Posts

2 Comments

  1. This looks really good. I’ve just discovered chicken thighs in the past couple of years, and I like them cooked for a long time in the oven so the fat all melts away. I’m going to have to try your recipe here, economical and delicious looking:))

Leave a Reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.