Potatoes with Chicken Thighs in the Oven

Ingredients

• 7.5 Chicken thighs (7–8 pieces.)
• 4.5 Medium-sized potatoes (4–5 pieces.)
• 2 Medium-sized onions (Slice into rings.)
• 2.5 tbsp Olive oil for the potatoes (2–3 tbsp.)
• Salt for the potatoes (To taste.)
• Black pepper for the potatoes (To taste.)
• Dried basil for the potatoes (To taste.)
• Dried garlic for the potatoes (Mentioned in the transcript; quantity not specified.)
• 60 ml Milk (For the sauce.)
• 1 tbsp Tomato paste (For the sauce.)
• 50 ml Olive oil for the sauce (Referred to as vegetable oil in the transcript.)
• 1 tsp Black pepper for the sauce
• 1 tsp Paprika (For the sauce.)
• 1 tsp Basil for the sauce
• 2 tsp Dried garlic for the sauce
• 2 tsp Salt for the sauce
• Herbes de Provence (Mentioned only in the audio transcript; quantity not specified.)

Steps

1. 1

   Slice the onions into rings. Prepare the potatoes and chicken thighs.

2. 2

   Combine the potatoes with salt, black pepper, dried basil, dried garlic, and the olive oil for the potatoes.

3. 3

   Place the potatoes in a baking dish.

4. 4

   Arrange a layer of onion rings on top of the potatoes.

5. 5

   Place the chicken thighs on top of the onions.

6. 6

   For the sauce, combine the milk, tomato paste, olive oil, black pepper, paprika, basil, dried garlic, and salt. Herbes de Provence are also mentioned in the transcript.

7. 7

   Whisk the sauce until smooth.

8. 8

   Pour the prepared sauce over the chicken thighs.

9. 9

   Cover the dish with damp parchment paper.

10. 10

    Bake for 1 hour at 180 °C.

Notes

The source does not specify the size of the baking dish, whether the oven should be preheated, or the chicken's doneness by internal temperature. The quantity of Herbes de Provence is not specified in the transcript; basil is listed instead in the written description.

Nutrition per serving

• main dish
• baked
• chicken
• potatoes
• oven-baked
• family dinner
• European cuisine