ROAST CHICKEN THIGHS AND POTATOES RECIPES

Name: Roast chicken thighs with new potatoes and greens
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: Serves 4-6
Cuisine: British recipes
Ingredients: 500g new potatoes, halved if large; 1 red onion, cut into wedges; 1 leek, chopped; 2 garlic cloves, crushed; 1 tbsp olive oil; 6 free-range skin-on, bone-in chicken thighs; 150g kale, shredded; 200ml good-quality chicken stock; 1-2 tbsp sherry vinegar; A few fresh thyme sprigs (optional)

ROAST CHICKEN THIGHS WITH NEW POTATOES AND GREENS RECIPE ...

Roast chicken thighs with new potatoes and greens recipe ... image

An easy, no-fuss dinner that you can make in one tray, this healthy recipe combines crispy chicken thighs, new potatoes and winter veg. If you like, it’s great with a little gravy, too. There are so many ways to use a pack of chicken thighs and these chilli tahini noodles are one of them.

Provided by delicious. magazine

Total Time 1 hours 5 minutes

Prep Time 15 minutes

Cook Time 50 minutes

Yield Serves 4-6

Number Of Ingredients 10

Ingredients

500g new potatoes, halved if large
1 red onion, cut into wedges
1 leek, chopped
2 garlic cloves, crushed
1 tbsp olive oil
6 free-range skin-on, bone-in chicken thighs
150g kale, shredded
200ml good-quality chicken stock
1-2 tbsp sherry vinegar
A few fresh thyme sprigs (optional)

Steps:

Heat the oven to 200°C/180°C fan/gas 6. Toss the potatoes, onion, leek and garlic with the oil in a large roasting tin. Top with the chicken, then season with a little salt and plenty of black pepper. Roast for 40 minutes.
When the cooking time is up, remove the tin from the oven and stir in the kale, then pour in the stock. Return to the oven for 5-10 minutes until the chicken and potatoes are cooked and golden.
Add the vinegar to the tin and mix with the cooking juices for an easy gravy. Taste and season. Sprinkle with thyme, if you like.

Nutrition Facts : Calories 223kcals, FatContent 7.8g (1.9g saturated), ProteinContent 20.2g, CarbohydrateContent 16g (3.5g sugars), FiberContent 3.9g

ROASTED CHICKEN THIGHS WITH PEPPERS & POTATOES RECIPE: HOW ...

Roasted Chicken Thighs with Peppers & Potatoes Recipe: How ... image

My family loves this dish! There's nothing better than oven baked boneless chicken thighs for dinner. It looks and tastes like you fussed, but it is really simple to make. These roasted chicken thighs use healthy olive oil and fresh herbs from my garden. —Pattie Prescott, Manchester, New Hampshire

Provided by Taste of Home

Categories Dinner

Total Time 55 minutes

Prep Time 20 minutes

Cook Time 35 minutes

Yield 8 servings.

Number Of Ingredients 10

Ingredients

2 pounds red potatoes (about 6 medium)
2 large sweet red peppers
2 large green peppers
2 medium onions
2 tablespoons olive oil, divided
4 teaspoons minced fresh thyme or 1-1/2 teaspoons dried thyme, divided
3 teaspoons minced fresh rosemary or 1 teaspoon dried rosemary, crushed, divided
8 boneless skinless chicken thighs (about 2 pounds)
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

Preheat oven to 450°. Cut potatoes, peppers and onions into 1-in. pieces. Place vegetables in a roasting pan. Drizzle with 1 tablespoon oil; sprinkle with 2 teaspoons each thyme and rosemary and toss to coat. Place chicken over vegetables. Brush chicken with remaining oil; sprinkle with remaining thyme and rosemary. Sprinkle vegetables and chicken with salt and pepper., Roast until a thermometer inserted in chicken reads 170° and vegetables are tender, 35-40 minutes.

Nutrition Facts : Calories 308 calories, FatContent 12g fat (3g saturated fat), CholesterolContent 76mg cholesterol, SodiumContent 221mg sodium, CarbohydrateContent 25g carbohydrate (5g sugars, FiberContent 4g fiber), ProteinContent 24g protein. Diabetic Exchanges 3 lean meat

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