CHICKEN THIGH AND POTATO RECIPES RECIPES
BAKED CHICKEN THIGHS WITH POTATOES RECIPE - FOOD.COM
Make and share this Baked Chicken Thighs With Potatoes recipe from Food.com.
Total Time 1 hours 10 minutes
Prep Time 10 minutes
Cook Time 1 hours
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F.
- Line a large 15 x 10 inch baking dish with tin foil and spray with Pam.
- In a large bowl combine oil and spices (oil - garlic powder). Add chicken and potatoes to bowl and toss.
- Place potatoes in pan and bake for 15 minutes.
- Push potatoes to side to allow room to place chicken in a single layer.
- Bake for 40-45minutes longer or until potatoes are tender and chicken is cooked, turning chicken and potatoes occasionally.
Nutrition Facts : Calories 324.2, FatContent 19.1, SaturatedFatContent 4.8, CholesterolContent 79, SodiumContent 466.4, CarbohydrateContent 18.9, FiberContent 2.4, SugarContent 1.3, ProteinContent 18.6
SKILLET CHICKEN THIGHS WITH CARROTS AND POTATOES | ALLRECIPES
These chicken thighs are cooked in one skillet for easy cleanup. Carrots, potatoes, and onions are added for a complete meal. Serve with a side salad and some crusty bread.
Provided by Yoly
Categories Meat and Poultry Chicken Chicken Thigh Recipes
Total Time 1 hours 5 minutes
Prep Time 15 minutes
Cook Time 50 minutes
Yield 4 servings
Number Of Ingredients 10
Steps:
- Season chicken thighs with paprika, salt, and pepper.
- Heat oil in a skillet over medium-high heat. Place chicken thighs skin-side down in the skillet and cook, without moving, until golden brown, 7 to 9 minutes. Flip thighs over and cook for an additional 3 to 5 minutes. Remove from the skillet and set aside.
- Add potatoes, cut side down, and cook over medium-high heat until golden brown, 3 to 5 minutes. Add carrots and onions and cook until onions are soft and translucent, 8 to 10 minutes. Stir in 3/4 cup chicken broth, scraping up all the browned bits.
- Dissolve corn starch in 1/4 cup chicken broth and pour into the skillet. Stir until well combined.
- Place chicken thighs over vegetables, cover, and cook until carrots are tender and chicken is no longer pink at the bone and the juices run clear, 25 to 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Season with additional salt and pepper if needed.
Nutrition Facts : Calories 350 calories, CarbohydrateContent 22.4 g, CholesterolContent 72.2 mg, FatContent 19.2 g, FiberContent 4.6 g, ProteinContent 21.5 g, SaturatedFatContent 3.9 g, SodiumContent 1297.6 mg, SugarContent 6 g
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