Laura’s Thyme Chicken Thighs with New Potatoes
My sister Laura has been around as far back as I can remember. My dad and her mom started dating when I was 3. We played with Barbies, talked about boys, and rode bikes endlessly and we’re still dear friends (and sisters of course!).
Now that the weather is getting cooler again, it’s time to dust off that oven and casserole dish for this new family favorite!
Prep Time: 20 minutes Cook Time: 1 hour
INGREDIENTS:
4-6 defrosted chicken thighs
10-12 new potatoes
5 cloves of garlic (or more to taste!)
3 Tablespoons olive oil
2 Tablespoons dried thyme
2 Tablespoons dried parsley
1 Tablespoon sea salt plus more to taste
1 teaspoon black pepper
DIRECTIONS:
Place potatoes in a steamer basket in a pot with two inches boiling water and steam for 8 minutes or so. No steamer basket? Boil for 5 minutes.
Preheat oven to 350 F. Place defrosted thighs in a 9 x 13 casserole dish.
Cut steamed new potatoes into quarters leaving the skins on and add to casserole dish.
Drizzle olive oil over thighs and potatoes. Then sprinkle sea salt, black pepper, thyme, and parsley over chicken and potatoes.
Mince garlic and spread sparingly over thighs and potatoes.
Bake uncovered for 35-45 minutes or until chicken skin is crisp and internal temperature reads 165.
Remove from oven and let rest 10 minutes before serving with flavorful juices.
Tip 1: If you swap thighs for drumsticks in this recipe, reduce cook time to 30-40 minutes.
Tip 2: I always add grassfed butter to my potatoes after cooking…one of my favorite foods.