Chicken Ingredients:
- 8 chicken thighs, bone in
- ¼ cup minced garlic
- 2½ teaspoon paprika
- 2 ½ teaspoons herbs de Provence
- 1 ½ teaspoon dried thyme
- 1 teaspoon ground black pepper
- 1 lemon or lime, juice of, (¼ cup bottled)
- 2 tablespoons extra virgin olive oil
- 2 cups chicken broth, set aside
Potato Ingredients:
- 2 lbs mini potatoes (fingerlings work well)
- 1 tablespoon extra virgin olive oil
- 1 tablespoon paprika
- 1 tablespoon minced garlic
- 1 tablespoon herbs de Provence
- Salt and pepper
How to:
1) Preheat oven to 425
2) Add all seasoning, lemon juice and olive oil for chicken into food processor, run until smooth.
3) Remove skin from chicken
4) Rub marinade all over chicken
5) Heat skillet to medium-high and brown client on both sides
6) Place chicken in casserole dish, top with remaining marinade and pour in broth
7) Set timer for 60 min
8) Clean mini potatoes
9) Place potatoes in a bowl and add remaining ingredients, coat thoroughly
10) Put potatoes on cookie sheet in oven with chicken for remaining 30 min, remove potatoes, with fork smoosh each potato
11) Salt and pepper to taste, place potatoes under broiler on high 5-7 min until golden brown.
* add cherry tomatoes to chicken pan for added flair
Comments are closed.