One Pan Garlic Roasted Chicken Thighs w/ Potatoes
This easy roasted garlic chicken thighs and potatoes recipe is all cooked conveniently in a single ceramic baking pan.
Ingredients · Servings 4
- 4 chicken thighs
- 3 tbsp olive oil
- 2 tbsp soy sauce
- 5-6 potatoes (cut into quarters)
- garlic powder
- 2 garlic bulbs (with their tops cut off)
- 2 small red onions (cut in half)
- a few cherry tomatoes
- 1/2 liter vegetable soup
- fresh parsley (chopped)
- salt (to taste)
- pepper (to taste)
- red pesto (to taste)
- lettuce
Method · 1 h 40 min
- Put the chicken thighs in a ceramic baking pan.
- Mix together the olive oil, soy sauce, garlic powder, salt, pepper and red pesto and brush over the chicken thighs.
- To the pan, add the potatoes cut into quarters, the garlic, red onions, a few cherry tomatoes, and the vegetable soup.
- Bake for an hour and a half, then sprinkle with a few fresh parsley leaves.
- Brush the chicken thighs with the roasted garlic and serve with a simple salad! Enjoy!
The chicken thighs are flavored with a fantastic red pesto, olive oil, and soy sauce marinade, and baked together with the potatoes and garlic bulbs.
It makes for a delicious, yet easy-to-prepare dinner or Sunday lunch.
Ingredients
- 4 chicken thighs
- 3 tbsp olive oil
- 2 tbsp soy sauce
- 5-6 potatoes cut into quarters
- garlic powder
- 2 garlic bulbs with their tops cut off
- 2 small red onions cut in half
- a few cherry tomatoes
- 1/2 liter vegetable soup
- fresh parsley chopped
- salt to taste
- pepper to taste
- red pesto to taste
For serving:
- lettuce
Instructions
- Put the chicken thighs in a ceramic baking pan.
- Mix together the olive oil, soy sauce, garlic powder, salt, pepper and red pesto and brush over the chicken thighs.
- To the pan, add the potatoes cut into quarters, the garlic, red onions, a few cherry tomatoes, and the vegetable soup.
- Bake for an hour and a half, then sprinkle with a few fresh parsley leaves.
- Brush the chicken thighs with the roasted garlic and serve with a simple salad! Enjoy!
