YOUR SOLIN GENERATED RECIPE
Herb-Roasted Chicken Thighs with Crispy Garlic Smashed Potatoes
Savor the comforting flavors of herb-roasted chicken thighs paired with crispy, garlic-smashed potatoes. This dish highlights succulent, perfectly seasoned chicken with aromatic rosemary and thyme, accompanied by tender potatoes that offer a satisfying crunch from a touch of olive oil and garlic. A balanced meal that delights your taste buds while keeping your nutrition on target.
INGREDIENTS
6 oz Chicken Thigh (skinless, boneless)
1 medium Red Potato
2 cloves Garlic
1 tsp Olive Oil
2 sprigs Fresh Rosemary
2 sprigs Fresh Thyme
Salt and Black Pepper to taste
PREPARATION
Preheat the oven to 425°F (220°C).
Pat the chicken thighs dry and season generously with salt, black pepper, chopped rosemary, and thyme leaves.
Place the chicken thighs on a baking sheet lined with parchment paper.
Wash and scrub the red potato. Boil in lightly salted water for about 10 minutes until fork-tender.
Drain the potato and, while still warm, gently smash it using the bottom of a glass or a fork. Arrange the smashed potato around the chicken.
Drizzle the smashed potato with olive oil and sprinkle with minced garlic, additional rosemary, thyme, salt, and pepper.
Place the baking sheet in the preheated oven and roast for 20-25 minutes, or until the chicken is fully cooked and the potatoes are crispy on the edges.
Remove from the oven and let rest for a few minutes before serving.