Herb Roasted Chicken Thighs With Potatoes Food

LEMON AND HERB ROASTED CHICKEN WITH BABY POTATOES

Steps:

• Preheat the oven to 400 degrees F.
• Rinse the chicken with cool water, inside and out, then pat it dry with paper towels. Season the cavity with salt and pepper, and then stuff the lemon, garlic, and herbs inside. Place the chicken, breast-side up, in a roasting pan. Tie the legs of the chicken together with kitchen twine to help hold its shape. Toss the potatoes around the chicken. Season the whole thing with a fair amount of salt and pepper and drizzle with olive oil. Roast the chicken and potatoes for 1 to 1 1/2 hours. Don't forget to baste the chicken with the drippings and rotate the pan every 20 minutes or so to insure a golden crispy skin. The chicken is done when an instant-read thermometer says 165 degrees F when inserted into the thickest part of the thigh (the legs of the chicken should wiggle easily from the sockets too.) Remove the chicken to a platter and let stand for 10 minutes, so the juices settle back into the meat before carving. Serve with the roasted potatoes on the side.

HERB-ROASTED CHICKEN THIGHS WITH POTATOES

Steps:

• Make the vinaigrette: In a small bowl whisk together the red wine vinegar, olive oil, Dijon mustard, herbes de Provence, 1/2 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper.
• Bake: Bake uncovered in a 375°F oven for 50 minutes, or until the thighs are well browned and cooked through. Remove and let rest for 10 minutes before serving.

BRAISED HERB CHICKEN THIGHS WITH POTATOES

Steps:

• Combine first 6 ingredients in a large zip-top plastic bag.
• Add chicken; seal bag, shaking to coat.
• Heat oil in a Dutch oven over medium heat.
• Add chicken and remaining flour mixture to pan; cook 3 minutes on each side or until lightly brown.
• Add carrot and onion; cook 3 minutes, stirring frequently.
• Add broth, wine, and potatoes; bring to a boil.
• Reduce heat, and simmer 35 minutes or until chicken is done and vegetables are tender.

BRAISED HERB CHICKEN THIGHS WITH POTATOES

Steps:

• Combine first 6 ingredients in a large zip lock plastic bag. Add chicken, seal bag, shaking to coat.
• Heat oil in a dutch oven over medium heat. Add chicken and remaining flour mixture to pan; cook 3 minutes on each side or until lightly browned. Add carrots, and onion, cook 3 minutes, stirring frequently. Add broth, wine and potatoes; bring to a boil. Reduce heat and simmer 35 minutes or until chicken is done and vegetables are tender.