Well, let me tell you, this recipe for chicken thighs with lemon and potatoes is a real winner. My family, they just gobble it up every time I make it. And it ain’t hard to make, neither. You just need some simple stuff you probably already got in your kitchen.
What You Need For This Chicken
- Chicken thighs, about six of ’em, with the bone and skin still on.
- Salt and pepper, just regular.
- Potatoes, the gold kind, ’bout a pound and a half.
- One lemon, maybe two.
- Some olive oil, just a splash.
Now, I use about six chicken thighs, and that’s usually around a kilogram, I reckon. It’s enough to feed my family of four, with some leftovers for lunch the next day. Each one of them thighs, after you take off the bone and skin, gives you about three ounces of meat. So if you got big eaters, you might need more.
First thing you gotta do is wash them chicken thighs real good. Pat ’em dry with a paper towel. Then sprinkle some salt and pepper all over ’em. Don’t be shy with it, now. You want that flavor to sink in.
Next, you gotta get them potatoes ready. I like to use Yukon Gold potatoes ’cause they get all nice and creamy when you cook ’em. Wash ’em good, and then cut ’em up into chunks. Not too big, not too small. About an inch or so is good.
How To Cook This Chicken
Now, here’s the secret. I cook my chicken thighs in a hot oven, 400 degrees. That’s the best way to get the skin all crispy and the meat inside nice and juicy. Takes about 50 minutes, maybe a little longer, depending on your oven. My oven is old and cranky, so sometimes I gotta give it a few more minutes.
Toss the potatoes with some olive oil, salt, and pepper. Then, slice up that lemon real thin. You can use the whole thing, even the rind. Gives it a nice tangy flavor.
Put the chicken thighs in a baking dish. Big enough so they ain’t all crowded together. Tuck them lemon slices in between the chicken. Then, scatter them potatoes all around. Drizzle a little more olive oil over everything. Just a little, now. Don’t go drowning it.
Stick that dish in the oven and let it cook. Like I said, about 50 minutes. You’ll know it’s done when the chicken thighs are cooked through and the potatoes are soft. If you’re not sure, just poke the chicken with a knife. If the juice that comes out is clear, then it’s done. If it’s still pink, give it a little more time.
Serving Up The Chicken and Potatoes
When it’s all cooked, take it out of the oven and let it rest for a few minutes. This lets the juices settle, so the chicken stays nice and moist. Then, serve it up! I like to put a chicken thigh and some potatoes on each plate. Spoon some of that lemony juice over the top. It’s so good!
This chicken thighs with lemon and potatoes is a real simple dish, but it’s so tasty. And it’s good for you, too. Chicken is a good source of protein, and potatoes got lots of vitamins. The lemon adds a nice bit of flavor, and it’s good for your immune system, too.
Sometimes, I like to add other things to this dish. Like, if I got some carrots or onions, I’ll chop ’em up and throw ’em in with the potatoes. Or I might sprinkle some herbs on top, like rosemary or thyme. Whatever I got on hand, really. It always turns out good.
Why You Should Make This Chicken
This dish is good for any time of year, really. In the winter, it’s all warm and comforting. In the summer, it’s light and fresh. It’s easy enough to make on a weeknight, but it’s also fancy enough to serve to company.
So, if you’re looking for a new chicken recipe to try, give this one a go. You won’t be disappointed. It’s a real crowd-pleaser, and it’s so easy to make. Even if you’re not much of a cook, you can handle this one. Trust me. If I can do it, you can do it!
And don’t be afraid to experiment a little. Cooking is all about having fun and trying new things. If you don’t like lemon, try using a different kind of citrus. Or add some different vegetables. The possibilities are endless!
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