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Print Recipe
Baked Chicken Thighs with Flavored Potatoes Recipe
Chicken thighs marinated in zucchini caviar, mayonnaise and mustard with garlic. Baked with aromatic potatoes with Provencal herbs, Cayenne pepper and olive oil. This dish will not spoil the festive new year's table and it can be served as hot. It is not necessary to take thighs for this dish, you can take a whole chicken, breast or leg.
Cook Time 90 minutes
Servings
Ingredients
For chicken thighs marinade:
For potatoes:
For filing:
Cook Time 90 minutes
Servings
Ingredients
For chicken thighs marinade:
For potatoes:
For filing:
Instructions
  1. Today I will marinate chicken thighs in zucchini caviar with the addition of hot mustard, mayonnaise and garlic. I washed my thighs, dried them, and did not remove the skin. Put the thighs in a bowl, there also put 3 tbsp of zucchini caviar, mayonnaise, mustard and chopped garlic. With a brush, she carefully smeared all her thighs. Covered with a lid and left to marinate for 30-40 minutes. You can marinate the thighs for 2 hours.
    Today I will marinate chicken thighs in zucchini caviar with the addition of hot mustard, mayonnaise and garlic. I washed my thighs, dried them, and did not remove the skin. Put the thighs in a bowl, there also put 3 tbsp of zucchini caviar, mayonnaise, mustard and chopped garlic. With a brush, she carefully smeared all her thighs. Covered with a lid and left to marinate for 30-40 minutes. You can marinate the thighs for 2 hours.
  2. The potatoes were cleaned, washed, dried and cut into identical slices-quarters. Depending on the shape, you can take more potatoes. I put the potatoes in a bowl, poured oil, added salt, pepper, and Provencal herbs. Mix thoroughly so that each slice is oiled and evenly covered with spices. I took the form D-24 cm. It is non-stick. I placed chicken thighs and potatoes on it. There was olive oil and spices left in the potato bowl, and I poured it evenly over my thighs. Put in the oven preheated to t-180 C, setting the time 40 minutes. I had enough time for the dish to be ready. I checked the potatoes and chicken for readiness with a fork.
    The potatoes were cleaned, washed, dried and cut into identical slices-quarters. Depending on the shape, you can take more potatoes. I put the potatoes in a bowl, poured oil, added salt, pepper, and Provencal herbs. Mix thoroughly so that each slice is oiled and evenly covered with spices. I took the form D-24 cm. It is non-stick. I placed chicken thighs and potatoes on it. There was olive oil and spices left in the potato bowl, and I poured it evenly over my thighs. Put in the oven preheated to t-180 C, setting the time 40 minutes. I had enough time for the dish to be ready. I checked the potatoes and chicken for readiness with a fork.
  3. Done!
    Done!
  4. I will serve the dish to everyone individually, putting the thighs and potatoes on a plate, sprinkle with finely chopped dill on top. To serve, I'll put each zucchini caviar.
    I will serve the dish to everyone individually, putting the thighs and potatoes on a plate, sprinkle with finely chopped dill on top. To serve, I'll put each zucchini caviar.

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