Dinner · English

Oven Baked chicken thighs, garlic potatoes and creamy parmesan polenta

chick17

Hi there,

Today I will be sharing a recipe that will be very good option for dinner. My husband loves this recipe! The baked chicken thighs and the potatoes are his favorite part. My favorite part is the chicken and the polenta. But my son likes the chicken, potatoes and polenta (he eats small portions, but every bite counts, when you have a picky eater, right?)

The chicken thighs with polenta are a very popular dish in Brazil. It is a delicious dinner and also very healthy and filling. I love polenta. This version of creamy polenta is one of my favorites. I remember when I was a little girl, my mom always made chicken and polenta. So yummy!!!

I also love when I prepare this dish, because the kitchen smells so good. The fragrance of thyme, lemon and butter is just so good and makes everyone hungry!!!

I hope you all enjoy this recipe as much as we do.

And don’t forget to share your pictures with me on Instagram. I love seeing the pictures.

Ingredients chicken:

 

5-6 chicken thighs with skin

2 tablespoons butter

1 tablespoon olive oil

1/2 lemon (squeezed)

2 tablespoons fresh finely chopped parley

1 teaspoon dry thyme

3 garlic cloves minced

Salt and pepper to taste

1 small onion finely sliced

1 green pepper sliced

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Ingredientes: baked potatoes

4 potaoes sliced ¼ inch thick

2 garlic cloves minced

Olive oil

Salt and pepper to taste

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Preparing chicken:

  • Preheat oven to 375F.
  • Line a baking pan with aluminum foil.
  • Make the rub for the chicken: In a small bowl, add butter, olive oil, lemon juice, parsley, thyme, garlic, salt and pepper and mix very well.

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  • Spread the butter rub under the skin of the chicken thighs, cover the thighs with the skin and spread the rub on skin and under the thighs.

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  • Place the chicken thighs in a prepared pan.
  • Bake for 30 minutes.
  • Add onions and green peppers over the chicken.

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  • Bake for additional 20-25 minutes or until internal temperature reaches 165F and they are golden brown.

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Preparing potatoes:

  • Preheat oven to 375F.
  • In a baking sheet, add olive oil, just to cover the bottom. Add slices of potatoes, and garlic. Season both sides of the potatoes with salt and pepper.

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  • Bake for 15 minutes, turn the slices of potatoes and bake for another 15 minutes or until golden brown.

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TIP: * To save gas or electricity, I first place the chicken pan in the oven and prepare the potatoes. Then, I place the potato pan into the oven and bake both at the same time and temperature. And while they bake I prepare the polenta 😉

Ingredientes: Creamy polenta

6 cups water or chicken stock. If you use water season it with salt and pepper and add ½ tablespoon

olive oil.

1 ¼ cups medium ground corn meal

1/3 cup parmesan cheese

1 tablespoon butter

Preparing polenta:

  • In a medium sauce pan bring water or chicken stock to a boil.
  • Add corn meal and whisk very well until it starts to thicken. You do not need to be stirring constantly, but very frequently.

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  • Cook for 20 minutes.
  • Add parmesan cheese and butter and stir.

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  • Add more parmesan cheese before serving.

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**Suggestion to serve this meal: On a plate add polenta, on top of polenta, place chicken thigh and around it slices of potatoes.

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**Hope you all enjoy this recipe. It is very taste!!!

chick16

*And don’t forget to share your pictures with me on Instagram, tagging me @fabi_recipes. I love seeing the pictures 🙂

Oven Baked Chicken Thighs, Garlic Potatoes and Creamy Parmesan Polenta

  • Servings: 2-3
  • Time: 1 hour 30 minutes
  • Difficulty: easy
  • Print

chick16

Ingredients: chicken

5-6 chicken thighs with skin

2 tablespoons butter

1 tablespoon olive oil

1/2 lemon (squeezed)

2 tablespoons fresh finely chopped parley

1 teaspoon dry thyme

3 garlic cloves minced

Salt and pepper to taste

1 small onion finely sliced

1 green pepper sliced

Preparing chicken:

  • Preheat oven to 375F.
  • Line a baking pan with aluminum foil.
  • Make the rub for the chicken: In a small bowl, add butter, olive oil, lemon juice, parsley, thyme, garlic, salt and pepper and mix very well.
  • Spread the butter rub under the skin of the chicken thighs, cover the thighs with the skin and spread the rub on skin and under the thighs.
  • Place the chicken thighs in a prepared pan.
  • Bake for 30 minutes.
  • Add onions and green peppers over the chicken and bake for additional 20-25 minutes or until internal temperature reaches 165F and they are golden brown.

Ingredientes: baked potatoes

  • 4 potaoes sliced ¼ inch thick2 garlic cloves mincedOlive oil

    Salt and pepper to taste

Preparing potatoes:

  • Preheat oven to 375F.
  • In a baking sheet, add olive oil, just to cover the bottom. Add slices of potatoes, and garlic. Season both sides of the potatoes with salt and pepper.
  • Bake for 15 minutes, turn the slices of potatoes and bake for another 15 minutes or until golden brown.

TIP: * To save gas or electricity, I first place the chicken pan in the oven and prepare the potatoes. Then, I place the potato pan into the oven and bake both at the same time and temperature. And while they bake I prepare the polenta 😉

Ingredientes: creamy polenta:

6 cups water or chicken stock. If you use water season it with salt and pepper and add ½ tablespoon olive oil.

1 ¼ cups medium ground corn meal

1/3 cup parmesan cheese

1 tablespoon butter

Preparing polenta:

  •  In a medium sauce pan bring water or chicken stock to a boil.
  • Add corn meal and whisk very well until it starts to thicken. You do not need to be stirring constantly, but very frequently.
  • Cook for 20 minutes.
  • Add parmesan cheese and butter and stir.

**Suggestion to serve this meal: On a plate add polenta, on top of polenta, place chicken thigh and around it slices of potatoes.

chick17

https://wordpress.com/post/fabirecipes.wordpress.com/2714

 

**Click to save this recipe:

Oven Baked chicken thighs with garlic potatoes and creamy parmesan polenta-recipe

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