Oven-baked thighs with garlic

Oven-baked chicken thighs with garlic and purple mashed potatoes

Preparation time: 20 minutes
Baking time: 40 minutes
Total time: 1 hour
Servings: 4

In the world of gastronomy, oven-baked chicken thighs with garlic represent a classic recipe, loved by many generations. This dish is not only a feast for the taste buds but also an excellent way to bring family and friends together. The deep aroma of garlic, along with fragrant herbs, makes this dish truly special. We will add a purple mashed potato, which not only brings a vibrant look to the plate but also offers a unique flavor.

Ingredients:

- 1 kg chicken thighs
- 40 garlic cloves
- Salt to taste
- Pepper to taste
- 1 sprig of fresh rosemary
- 1 sprig of fresh thyme
- 1 sprig of fresh oregano
- 4 tomatoes
- 50 ml white wine
- 50 ml water
- 2 tablespoons olive oil
- 500 g purple potatoes (preferably for color)
- 50 g butter
- 50 ml warm milk

Preparation:

1. Preparing the chicken thighs: Rinse the chicken thighs under cold running water, then dry them well with a paper towel. This step is essential for achieving a crispy crust in the oven. Generously season them with salt, pepper, and the aromatic herbs. If you have fresh herbs, you can tie them with a piece of string to use later in cooking, providing a more intense flavor.

2. Arranging in the baking tray: In a baking tray, place the chicken thighs, and around them, add the halved tomatoes and the peeled garlic cloves. Add the white wine, water, and olive oil. These ingredients will create a delicious sauce that will infuse the meat with their flavors during baking.

3. Baking: Preheat the oven to 200°C (or 180°C if it's fan-assisted). Place the tray in the oven for 40 minutes. Don’t forget to check occasionally. You can turn the thighs halfway through the baking time to ensure even browning.

4. Preparing the mashed potatoes: While the thighs are baking, peel the purple potatoes and cut them into cubes. Boil them in a pot with water and a little salt. After they have boiled (about 15-20 minutes), drain them well and mash them using a fork or a mixer. Add the butter and warm milk, mixing until you achieve a smooth and creamy texture. You can adjust the consistency of the mash by adding more milk if necessary.

5. Assembling the plate: On a plate, form a ring of mashed potatoes, placing the chicken thighs on top, and then pour the garlic sauce over them. Add a fresh salad for a refreshing contrast.

Serving suggestions: This recipe pairs wonderfully with a green salad with cherry tomatoes and a lemon dressing. A white drink, such as a Sauvignon Blanc wine, will perfectly complement this feast.

Practical tips:
- If you don’t have fresh herbs, you can also use dried ones, but reduce the quantity, as the flavors are more concentrated.
- For a more intense flavor, you can also add a few chili peppers to the tray if you enjoy spicy food.
- You can vary the recipe by adding vegetables such as carrots or zucchini, which will add more color and nutrients.

Nutritional information: This recipe is an excellent source of protein due to the chicken thighs and provides a good amount of carbohydrates from the mashed potatoes. Purple potatoes are rich in anthocyanins, which are powerful antioxidants beneficial for health.

Frequently asked questions:
- Can I use chicken breast instead of thighs? Yes, but the baking time will be shorter, so check the meat to avoid drying it out.
- How can I store leftovers? You can keep the thighs and mash in an airtight container in the fridge for up to 3 days.
- Can I freeze this dish? Yes, the chicken thighs and mashed potatoes can be frozen separately. Make sure to let them cool completely before freezing.

Now that you have all the necessary information, all that’s left is to get cooking. This recipe for oven-baked chicken thighs with garlic and purple mashed potatoes will surely impress any guest. Enjoy every bite and cherish the time spent in the kitchen!

 Ingredients: 1 kg chicken thighs, 40 garlic cloves, salt, pepper, rosemary, thyme, oregano, 4 tomatoes, 50 ml white wine, 50 ml water, 2 tablespoons olive oil, purple potatoes for mash, 50 g butter, 50 ml milk