Chicken thighs are my favorite part for roasting; once roasted, the meat is flavorful and juicy, while the skin turns crispy and tasty. Another favorite it to season it with garlic, lemon and/or light wine, which are so perfect with chicken. To this I’ve added this time lots of fresh herbs, chopped scallions and jalapenos, which added wonderful fresh flavors and color. Adding cut potatoes to the pan, along with a few cherry tomatoes, created a full meal, which can be easily served. The result is a light, yet hearty dish, bursting with flavors and aroma. Try it and enjoy.
Prep time: 20 minutes
Marinating time: 2 hours
Roasting time: 1 hour
4 large chicken thighs, bone in, skin on (1.8oz (815 grams))
1 cup rosé wine (or fruity white wine)
Juice of ½ large lemon
1 Tbs salt
½ tsp freshly ground four peppers mix
10 scallions, roughly chopped
½ cup packed mint leaves, roughly chopped
½ cup packed parsley, roughly chopped
1 cup packed cilantro, roughly chopped
5 garlic cloves peeled and halved
1 jalapeno, seeds removed, roughly chopped
¼ cup olive oil
2-3 medium size yellow potatoes, unpeeled, cut into large cubes
10-12 cherry tomatoes
½ lemon, sliced
1. Place the chicken in a large bowl. Add the wine, lemon juice, salt, pepper, scallions, herbs and jalapeno, and mix. Add the olive oil and mix again to coat. Cover the bowl and place in the fridge for 2 hours.
2. Add the potatoes and cherry tomatoes to the bowl, and mix well. Let sit at room temperature for 10 minutes.
3. Preheat the oven to 425F (220C). Line a roasting pan with baking paper. Arrange the chicken thighs and herbs in the pan, leaving the skin clean. arrange the potatoes and cherry tomatoes around the chicken, and top with the sliced lemon. Roast for 1 hour, until the chicken and potatoes are golden-brown.