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Tina's thigh pan

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Ingredients for 4 servings:

  • 4 chicken legs
  • 800 g potatoes
  • 6 garlic cloves, or more to taste
  • olive oil
  • salt and pepper

Instructions

Working time approx. 15 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 1 hour; Total time approx. 5 hours 15 minutes

Wash the chicken thighs, pat dry, season with salt and pepper, and rub with about 4 crushed garlic cloves. Then place in a large casserole dish and let it chill for about 4 hours. After 3 hours, wash the potatoes, halve them, combine about 4 tablespoons of olive oil with 2-3 cloves of garlic and salt, and mix well with the potatoes. Let it sit for about another hour. Then distribute the potatoes between the chicken thighs and bake in a preheated oven at 200°C (fan oven) for 1 hour. Serve with a crisp salad.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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