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Introduction
Have you ever craved a meal that’s both easy to prepare and irresistibly delicious? What if I told you there’s a recipe that can be ready in an hour and is perfect for lunch or dinner? This Chicken Thighs with Potatoes recipe is not your typical dish—it’s a savoury delight that will leave you and your family asking for seconds. Read on to discover the magic behind this easy yet flavorful meal!
Ingredients
To create this mouthwatering Chicken Thighs with Potatoes dish, you’ll need:
- Chicken thighs – 5 pieces
- Salt, pepper
- Potatoes – 5 pieces
- Carrots – 2 pieces
- Garlic – 3 cloves
- Onion – 1 piece
- Parsley – a small bunch
- Butter – 50 grams
- Honey – 80 grams
- Sweet chili sauce – 80 grams
- Soy sauce – 50 ml
- Mustard – 1 tablespoon
How to Make Chicken Thighs with Potatoes
- Season the Chicken: Brink salt and pepper over the thighs.
- Prepare the Vegetables: Cut the potatoes into large chunks and roughly chop the carrots.
- Cook the Chicken: In a large skillet, sauté the chicken thighs in butter on each side for about 5 minutes until golden brown.
- Prepare the Aromatics: Finely chop the onion, garlic, and parsley.
- Sauté the Vegetables: Remove the Chicken from the skillet and add the potatoes, carrots, onion, garlic, and parsley to the remaining butter. Sauté for about 10 minutes.
- Make the Sauce: In another pan, combine the honey, sweet chilli sauce, soy sauce, and mustard. Stir until well mixed.
- Assemble the Dish: Transfer the sautéed vegetables to an oven-safe dish. Place the chicken thighs on the vegetables and pour the sauce over everything.
- Bake: Bake the dish in a preheated oven at 180°C (350°F) for 40 minutes.
Helpful Tips
- Even Cooking: Ensure the chicken thighs are of similar size for even cooking.
- Sauce Mastery: Adjust the sweetness and spiciness of the sauce to your preference by modifying the amount of honey and chilli sauce.
- Rest Time: Let the dish rest for a few minutes after baking to allow the flavours to meld together.
Substitutions/Variations
- Different Cuts: You can use chicken breasts or drumsticks if you prefer.
- Vegetable Swap: Feel free to add other vegetables like bell peppers or zucchini.
- Herb Twist: Substitute parsley with cilantro or thyme for a different flavour profile.
- Vegan Version: Use tofu or tempeh instead of chicken and vegetable broth instead of butter.
Frequently Asked Questions
1. Can I prepare this dish in advance? Yes, you can prepare the dish a day in advance. Store it in the refrigerator and bake it just before serving.
2. How do I prevent the chicken thighs from drying out? Ensure the chicken thighs are not overcooked. Baking them with the vegetables and sauce helps keep them moist.
3. Can I use boneless chicken thighs? Yes, boneless chicken thighs can be used. Adjust the cooking time as they may cook faster than bone-in thighs.
Storage Instructions
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 180°C (350°F) until warmed through. You can also freeze the cooked dish for up to 2 months. Thaw overnight in the refrigerator before reheating.
