Drizzle with lemon juice and season with pepper. Allow to come to a simmer then add the thighs back on top of the potatoes. Stir to coat the potatoes in the butter then pour in the wine or stock. Allow to cook for a few seconds then add the drained potatoes. Add the butter, garlic, lemon zest and thyme to the pan. Once the chicken is crisp, turn over and cook for another 2-3 minutes on the other side. Add potatoes and seasonings: While the chicken is cooking, par boil the halved potatoes until just tender.The fat also adds great flavor to the finished dish. Starting the chicken in a cold pan allows the fat to render out slowly, allowing the skin to crisp up and brown evenly. Place the pan over medium-high heat and allow the thighs to cook, rendering their fat, until the skin is deep golden and crisp. Place the thighs, skin-side down in a deep pan/skillet (I use a sauté pan). Pat chicken dry with paper towel then season generously with salt on both sides. Crisp the chicken thighs: Preheat the oven to 200✬/390✯.How to make easy chicken thighs and potatoes Perfect for weeknight feasting.įull recipe with amounts can be found in the recipe card below. This recipe is perfect to make ahead or prepare for a crowd – you can easily double or triple the recipe and bake in a bigger pan.Crispy, easy chicken thighs with lemon thyme potatoes is a delicious dinner recipe the whole family will love. Insert the thermometer into the thickest part of the meat. How to check if the chicken is ready: The easiest way to check if the meat is ready, is to measure its internal temperature, it should be 75 ☌ / 165 ☏. It’s easier to control the moment when the meat is ready in comparison to baking at high temperature. Larger chicken breasts need to be baked longer.īaking temperature: 175 ° C / 345 ☏ is my favorite temperature to bake chicken breasts. 22 minutes will be perfect for 2 small chicken breasts that weigh 11-12 oz / 300-350g. Drizzle with the sauce from the baking dish – it is so yummy!!īaking time will vary depending on the meat size. Resting time ensures that all the juices will be distributed evenly through the meat and it will be so juicy. Let the meat rest for 5 minutes, then you can cut it into bite-sized pieces. Longer marinated meat will be more tender and flavorful, but even 15-30 minutes make wonders on the meat.īake in an oven preheated to 175 ° C / 345 ☏ / Gas Mark 3/4 and bake for 22 minutes. Leave to marinate for up to 1 day (in the fridge), overnight, or just for 15 minutes. Season the meat with salt and pepper, then place in the baking dish and cover with the marinade. Pound the chicken breasts slightly in their thickest part – they will bake more evenly, but don’t pound them too thin – they should still resemble breasts and not fillets. You can whisk all the marinade ingredients directly in a small baking dish. Instead of fresh thyme, you can use 1 tsp of dried thyme. Chicken – it’s best to get small chicken breasts because they bake more evenly. Ingredients: You will need 2 small chicken breasts (about 11-14 oz / 300-400g), 2 Tbsp of olive oil, 1 Tbsp of lemon juice, zest grated from 1/2 lemon, 1 large pressed garlic clove, and 2 tsp fresh thyme leaves.
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