I'm posting a lot of recipes lately, but that's because I finally had time to try all of them. This latest one is going to be a regular on the menu and I've done it twice already. It's super easy and delicious. It's so delicious I even licked the roasting pan clean.
Ingredients (serves 1-2, multiply as needed)
2 Chicken thighs
1 medium potato
1 medium onion
2 Tbs olive oil
2 Tbs apple cider vinegar
water or stock
1 tsp balsamic vinegar
1 tsp of rosemary (or oregano, thyme, etc.)
1/4-1/2 tsp salt (or to taste)
Pinch of black pepper
- Place the chicken thighs in a roasting pan.
- Peel the potato and chop into 1 in. cube sections and add to the roasting pan.
- Slice the onion in half, and then cut each section into 4 slices. Add to the pan.
- In a small bowl add both vinegars, olive oil, salt, pepper, and herbs. Whisk with a fork until they are well mixed.
- Pour on top of the chicken, potatoes and onions. Mix them well to coat with the marinate and push your finger between the skin and meat to get some sauce in there.
- Add enough water raise its level to 1/2 in.
At this point you may either cover with plastic and place it overnight in the fridge to marinate, or you can cook it right away.
- Preheat the oven to 425F (210C) while you clean up :)
- Bake uncovered for 65-75 min. Check in at the half way mark, and use a spoon to baste the chicken, potatoes and onions.
Enjoy.
Ingredients (serves 1-2, multiply as needed)
2 Chicken thighs
1 medium potato
1 medium onion
2 Tbs olive oil
2 Tbs apple cider vinegar
water or stock
1 tsp balsamic vinegar
1 tsp of rosemary (or oregano, thyme, etc.)
1/4-1/2 tsp salt (or to taste)
Pinch of black pepper
- Place the chicken thighs in a roasting pan.
- Peel the potato and chop into 1 in. cube sections and add to the roasting pan.
- Slice the onion in half, and then cut each section into 4 slices. Add to the pan.
- In a small bowl add both vinegars, olive oil, salt, pepper, and herbs. Whisk with a fork until they are well mixed.
- Pour on top of the chicken, potatoes and onions. Mix them well to coat with the marinate and push your finger between the skin and meat to get some sauce in there.
- Add enough water raise its level to 1/2 in.
At this point you may either cover with plastic and place it overnight in the fridge to marinate, or you can cook it right away.
- Preheat the oven to 425F (210C) while you clean up :)
- Bake uncovered for 65-75 min. Check in at the half way mark, and use a spoon to baste the chicken, potatoes and onions.
Enjoy.
Wafaa, thanks for posting those recipes! I just finished preparing this dish. I'm leaving it to marinate and will put in the oven for tonight's dinner.. it looks so good. I had to substitute white balsamic vinegar for the cider vinegar; I'll let you know how it turns out!
ReplyDeleteSo how was it? I hope it was good!!
ReplyDeleteExcellent! I'm planning to make this a weekly dinner. The combination of onions and vinegar gave it such a delicious sweet tang.
ReplyDeleteYou know what I would love though? If you'd post a weekly menu of what you ate. So many great ideas ;)