Zesty Herb-Infused Chicken with Creamy Garlic Potatoes
Author:Jessica
Prep Time:30 minutes
Cook Time:40 minutes
Total Time:1 hour 10 minutes
Yield:4 servings 1x
Category:Main Course
Method:Roasting
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
4 chicken thighs with bone and skin
2 tablespoons extra virgin olive oil
1 lemon, zested and juiced
4 cloves garlic, finely chopped
1 tablespoon fresh rosemary, minced
1 tablespoon fresh thyme, minced
Salt and freshly ground black pepper to taste
2 pounds Yukon Gold potatoes, peeled and diced
1/2 cup heavy whipping cream
1/4 cup unsalted butter, softened
Salt and freshly ground black pepper to taste
Instructions
Preheat your oven to 425°F.
In a mixing bowl, whisk together the olive oil, lemon zest, lemon juice, minced garlic, rosemary, thyme, salt, and pepper.
Add the chicken thighs to the bowl, ensuring they are thoroughly coated with the marinade. Allow the chicken to sit for at least 30 minutes.
Fill a large pot with water and add the diced potatoes. Bring to a rolling boil and cook until fork-tender, approximately 15-20 minutes.
Drain the potatoes and return them to the pot. Stir in the heavy cream, softened butter, salt, and pepper, then mash until smooth.
Arrange the marinated chicken thighs on a baking tray and roast in the preheated oven for 35-40 minutes, or until the skin is golden brown and crispy, and the internal temperature reaches 165°F.
Plate the roasted chicken thighs next to a serving of creamy garlic potatoes and sprinkle with extra herbs before serving.
Notes
For an extra crispy finish, consider broiling the chicken for the last few minutes of cooking.
You can swap chicken thighs for bone-in chicken breasts for a leaner cut.
For added flavor, toss in some roasted vegetables like carrots or Brussels sprouts alongside the chicken while it roasts.