We have a lot of chicken thighs frozen in our freezer. Letty had some leftover lemon garlic marinade. Taylor made for a quick, easy, and delicious dinner.
First, I better give you the marinade. I used leftover but use the juice of a lemon, 6 garlic cloves minced, a tablespoon of olive oil, a sprinkle of Kosher salt and pepper. Use this as a rub on your chicken and, when you cook it, save the drippings...that's how we ended up with leftover marinade.
Take three thighs, put in a ziploc bag with the marinade (fresh or leftover...only difference is that the leftover also has chicken stock), and let sit in the fridge for 6 hours.
Dice up some yellow potatoes.
Put in a ziploc bag, sprinkle in about a quarter teaspoon of Kosher salt, a few sprinkles of black pepper, and a teaspoon of olive oil. Shake well in sealed bag.
Smear olive oil on a baking pan, put the potatoes in the bottom of the pan.
Put the thighs on top of the potatoes, skin side up. Sprinkle some Parmesan cheese on top. Preheat oven to 375 degrees.
I'm also cooking a little broccoli for the side. Prepare the same way as the potatoes and wrap in foil with a little opening at the top.
Put the baking dish with the potatoes and chicken in the oven. Cook for 30 minutes. Turn chicken, put back in oven for another 30 minutes. Put the broccoli in the oven at this time, also.
At the end of the second 30 minutes, turn the chicken skin side up again. Increase heat to 475 and cook for another 15 minutes to crisp the skin.
It should look like the picture above when done.
Darryl Musick
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