Nutrition Facts
4 servings
4
Recipe for Chicken Thighs and Potatoes with Fermented Milk
Today I offer you a dish made with chicken and potatoes, baked in the oven. It's an economical and easy-to-make dish that everyone enjoys, with little preparation and made from simple ingredients. It is very flavorful, delicious, and agreeable. I used chicken thighs, but you can choose the pieces you prefer.
General
1 Potato
1 Chicken thigh
1 Onion
4 cloves Garlic
Parsley
Marinade
300 fermented milk
2 Olive oil
2 sweet paprika
1 Provençal herbs
½ dried basil
1 coarse salt (or to taste)
⅓ pepper (or to taste)
Directions
1
Peel the potatoes and cut them into quarters. Cut each thigh into 2 pieces. Peel and chop the onion and garlic. Place everything in a large 3-liter ziplock freezer bag.
2
In a bowl, mix all the marinade ingredients. Pour into the bag. Seal the bag and knead it well with your hands to coat the meat and potatoes in the marinade. Place in the fridge for 1-2 hours.
3
Preheat the oven to 180°C, fan mode.
4
Pour the contents of the packet onto a large baking sheet. Arrange the meat and potatoes in a single layer, with the skin facing up for the chicken.
5
Bake and cook for 45-50 minutes. Halfway through cooking, baste the meat with the cooking juices and turn the potatoes.
6
To finish, serve immediately, sprinkled with chopped parsley.
Ingredients
General
1 Potato
1 Chicken thigh
1 Onion
4 cloves Garlic
Parsley
Marinade
300 fermented milk
2 Olive oil
2 sweet paprika
1 Provençal herbs
½ dried basil
1 coarse salt (or to taste)
⅓ pepper (or to taste)
Directions
Directions
1
Peel the potatoes and cut them into quarters. Cut each thigh into 2 pieces. Peel and chop the onion and garlic. Place everything in a large 3-liter ziplock freezer bag.
2
In a bowl, mix all the marinade ingredients. Pour into the bag. Seal the bag and knead it well with your hands to coat the meat and potatoes in the marinade. Place in the fridge for 1-2 hours.
3
Preheat the oven to 180°C, fan mode.
4
Pour the contents of the packet onto a large baking sheet. Arrange the meat and potatoes in a single layer, with the skin facing up for the chicken.
5
Bake and cook for 45-50 minutes. Halfway through cooking, baste the meat with the cooking juices and turn the potatoes.
6
To finish, serve immediately, sprinkled with chopped parsley.
Notes
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