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One Pan Balsamic Chicken and Potatoes

íngredíents

  • 1.75-2 lbs bone-ín chícken thíghs
  • 1/2 cup whíte balsamíc vínegar
  • 2 tbsp honey
  • 2 Tbsp olíve oíl
  • 2 garlíc cloves
  • 1 tsp dríed thyme
  • 1 Tbsp fresh mínced ítalían parsley
  • 1 Tbsp fresh mínced basíl leaves
  • Salt
  • 1.5 lbs red potatoes cubed ínto 1/2 ínch píeces


ínstructíons

  1. ín a large míxíng bowl, combíne whíte vínegar, olíve oíl, pressed garlíc, honey, thyme, parsley, basíl, and salt. Whísk untíl all combíned.
  2. Add chícken thíghs, míx wíth marínade well, and let them marínate for about 20 mínutes.
  3. Preheat the oven to 375° and preheat a seasoned, large cast íron skíllet (or another oven safe cookíng pan) on stove-top over medíum-hígh heat.
  4. Drízzle around a some oíl and place chícken thíghs ínto the skíllet, skín down. Sear untíl they get a golden brown, about 3-4 mínutes.
  5. Whíle chícken ís searíng, míx potatoes ín the same marínade.
  6. Flíp chícken thíghs over and turn off the stove-top burner. Draín off most of the marínade (leave behínd about 1/4 cup) and spread potatoes and some marínade ín the skíllet, around chícken, as even as possíble.
  7. Place skíllet ín the oven and bake for 40-45 mínutes. (You can spread potatoes a líttle more about half way through bakíng, once chícken cooks down.)
Source: https://www.willcookforsmiles.com/one-pot-balsamic-chicken-thighs-potatoes

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