Tender chicken, soft potatoes, and mellow garlic cooked together for a bright, comforting dinner with minimal effort.
ABy Annebala
Servings
4
8 piece Bone-in, skin-on chicken thighs
700 g Baby potatoes
12 clove Garlic cloves
2 piece Lemon
4 tbsp Extra virgin olive oil
2 tsp Dried oregano
1 tsp Dried thyme
1 tsp Smoked paprika
0.5 cup Chicken stock
1.5 tsp Salt
1 tsp Black pepper
0.25 cup Fresh parsley (garnish)
Calories
1032 kcal
Protein
62g
Carbs
32g
Fat
73g
Fiber
3g
Sugar
4g
"I used to spend hours every week scrolling through recipes and planning meals for the family, but I now use noms to quickly create fresh fun recipes to try! I love this app!!"
Sarah M. · Melbourne, AU
Marinate & Prep
1. Preheat your oven to 160°C (325°F). In a large bowl, combine the olive oil, juice of one lemon, dried oregano, dried thyme, smoked paprika, salt, and black pepper. Whisk together into a marinade.
2. Add the chicken thighs to the bowl and toss well to coat every surface. If time allows, let them marinate for 30 minutes at room temperature — otherwise proceed directly.
8 piece Bone-in, skin-on chicken thighs
3. Halve the baby potatoes and place them in a single layer in a large, deep roasting dish or Dutch oven. Scatter the whole garlic cloves among the potatoes. Slice the remaining lemon into rounds and tuck them in between.
4. Pour the chicken stock into the base of the dish over the potatoes — this creates steam that keeps everything moist during the long cook. Arrange the marinated chicken thighs on top of the potatoes skin-side up, and pour any remaining marinade from the bowl over everything.
0.5 cup Chicken stock
5. Cover the dish tightly with a lid or two layers of foil. Place in the oven and cook for 1 hour 45 minutes. The low, covered heat breaks down the collagen in the chicken and lets the garlic mellow into a sweet, jammy softness.
6. Remove the lid or foil, increase the oven temperature to 220°C (425°F), and return the dish to the oven uncovered for 20–25 minutes until the chicken skin is deeply golden and crisp and the potatoes begin to catch colour at the edges.
Rest & Serve
7. Remove from the oven and let rest for 10 minutes — this allows the juices to redistribute. Taste the pan juices and adjust seasoning if needed. Spoon the jammy garlic and golden pan juices generously over the chicken and potatoes, scatter with fresh parsley, and serve straight from the dish.
0.2 cup Fresh parsley (garnish)
ready to upgrade your cooking experience?
chat with the chef about recipes - get ingredient suggestions, cooking tips, and more
import any recipe - from Instagram, TikTok, or any URL into a real cookbook
household planning - share your meal plans and grocery lists with your household
