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Roasted Chicken and Potatoes
INGREDIENTS
8 bon-in chicken thighs
Salt and Pepper
5 cups buttermilk
Olive oil
4 tbs Dijon mustard
2 tbs dry white wine
3 tsp fresh thyme
¼ tsp paprika
2 lbs Yukon Gold potatoes
2 tbs minced garlic
DIRECTIONS
Sprinkle the chicken with 2 tsp salt and 1 ts pepper
Add chicken to a large zip top and cover with buttermilk
Seal the bag and massage it lightly to cover chicken with buttermilk
Soak at least 4 hrs but no more than 12 hrs
Preheat oven to 350
Pour 4 tbs of olive oil in the bakeware
Ensure oil covers the bottom
Remove thighs from buttermilk
Letting any excess drip off
Place chicken in you bakeware
Discard the marinade
In a small bowl combine mustard and wine
Brush over your chicken
Sprinkle with Salt, Pepper, Thyme and Paprika
Placed chicken in the oven for 30 minutes
Remove chicken from your bakeware and set to the side
Slice your potatoes to ¼ in thickness
Add potatoes to the bakeware
Add garlic, 2 tsp salt and 1 tsp pepper
Toss the potatoes to coat
Return the chicken to the bakeware on top the potatoes
Return to the oven and cook another 30 minutes
Transfer chicken to a plate
Cover with aluminum foil to keep warm
Raise oven temp to 425
Cook potatoes for another 15 minutes or till tender
Return chicken to the bakeware
Service hot directly from bakeware
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