Buttery Garlic Chicken and Potatoes
Just to let you know, this post was written before I started the paleo diet to help ease my psoriasis. Nowadays I eat a more allergy-friendly diet, but leave these older, non-paleo posts up in case they are useful to readers, as I know not everyone eats the same as I do. Thanks for your understanding.
This, despite being one of the easiest dinners to make, is also one of my favourites for one reason only: I love garlic. The dish is really pungent with it, although I keep telling myself that garlic is good for you and helps control cholesterol. Well you'd need it with all that butter in there.
I do make the effort to cook healthily, but just very occasionally we have this as a treat. It's polished off with lots of 'mmmm's and 'aaaah's echoing around the table and despite its strong flavour it's a real hit with the kids, too.
I use boneless, skinless chicken thighs because they are more succulent than chicken breast and add the garlic at the end to just soften in the residual heat rather than properly 'cook'. I also throw the roasted diced potatoes into the buttery pan along with the chicken to absorb all those lovely juices. There is a similar recipe on the Good Food website, but that one uses chicken drumsticks instead of thighs, doesn't have the potatoes and not as much garlic. Yep, there are no vampires here.
Garlic Chicken and Potatoes
- 4 medium-sized baking potatoes
- 4 tablespoons olive oil
- 40g butter
- 6-8 skinless, boneless chicken thighs, organic if possible
- 4 chunky garlic cloves, chopped finely
- 2-3 tablespoons fresh parsley, choppped
- Juice of half a lemon
- salt and pepper to season
- Preheat your oven to 200C. First, get on with the potatoes. Peel the baking potatoes and cut into 2cm large cubes. Throw into a roasting tray and drizzle with about 2 tablespoons of the olive oil and scatter over a pinch of sea salt. Roast in the oven until golden brown and soft in the middle, about 20-25 minutes.
- While the potatoes are in the oven, prepare your chicken. Heat a large frying pan and drizzle in the remaining 2 tablespoons olive oil and 20g of the butter. Once that's melted, fry the chicken, turning once or twice, until golden. Turn the heat down to low, place a lid on and cook gently until the chicken is just cooked through.
- Once the chicken is cooked, add the remaining butter and take the pan off the heat. Throw in the garlic, parsley and squeeze in the lemon juice. The potatoes should now be cooked through and golden too. Drain these and add to the pan with the chicken where they will soak up the garlicky, buttery juices.
- Serve immediately. We like this with some green beans and some bread for mopping up the juices left behind on the plate.