It Doesn’t Get Easier Than This Herby Chicken and Potato One-Dish Meal (2024)

Vinaigrette:

• 2 tablespoons red wine vinegar

• 1 tablespoon extra virgin olive oil

• 1 to 2 teaspoons Dijon mustard (less or more depending on how much you like mustard, we like it with 2 teaspoons)

• 1 teaspoon dried herbes de Provence (can sub Italian seasoning or dry thyme or 1 tablespoon of fresh chopped herbs such as thyme or tarragon)

• 1/2 teaspoon kosher salt

• 1/2 teaspoon freshly ground black pepper

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Chicken:

• 2 pounds chicken thighs, bone-in, skin-on, trimmed of excess skin and fat

• 1 teaspoon kosher salt

• 1 teaspoon extra virgin olive oil

• 3 large Yukon Gold potatoes (about 1 1/2 pounds), peeled and thinly sliced (1/8-inch thick or less)

• 1 cup shallots, peeled, sliced (can sub thinly sliced onion that have soaked in water for 10 minutes)

• 3 to 4 whole cloves garlic, crushed and peeled

• Several whole sprigs fresh tarragon or thyme (optional)

• Freshly ground black pepper plus more kosher salt, to taste

1. Preheat the oven and salt chicken:

   Preheat oven to 375°F. Sprinkle all sides of chicken thighs with kosher salt and set aside.

   

2. Make the vinaigrette:

   In a small bowl whisk together the red wine vinegar, olive oil, Dijon mustard, herbes de Provence, 1/2 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper.

3. Lay the potatoes in the dish and bake:

   Spread a teaspoon of olive oil over the bottom of a large (preferably 9 x 13-inch) baking dish. Add the potato slices, sprinkle with salt and pepper, and toss to combine. Arrange evenly over the bottom of the dish and bake for 15 minutes.
   

   Simple Tip!

   Baking the potatoes on their own first, without the chicken, ensures the potatoes will be fully cooked when the chicken is done.

   

   

4. Add the chicken thighs and seasonings, top with the vinaigrette, and return to the oven:

   Remove the casserole from the oven. Distribute the sliced shallots over the potatoes, and sprinkle again with a little salt and pepper.

   Place the chicken thighs, skin-side up, on top of the shallots. Wedge the garlic cloves between pieces of chicken.

   If you have fresh herbs such as tarragon or thyme, you can wedge them in along the border (carefully, the dish it hot!), between the chicken pieces and the dish.

   Whisk the vinaigrette again and pour it over the chicken, making sure the chicken is well coated.

   

   

5. Bake:

   Bake uncovered in a 375°F oven for 50 minutes, or until the thighs are well browned and cooked through. Remove and let rest for 10 minutes before serving.

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   What's the Temperature of Cooked Chicken?READ MORE:

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.