Chicken thighs, potatoes, tomato, garlic, and a delicately spiced wine mixture come together in one baking dish to create juicy meat and a delicious side. This simple recipe is perfect for the whole family and especially handy when you don’t want to spend too much time preparing dinner.
Just prepare the ingredients, arrange them in a baking dish, and let everything bake together. While baking, the potatoes soak up the juices from the chicken as well as the flavors of red wine, tomato, and garlic. If you’d like to change up the recipe, you can add more vegetables, mushrooms, or fresh herbs to taste.
What You’ll Need
- 6 chicken thighs,
- 700 g potatoes,
- 1 tomato,
- 4 cloves garlic,
- 50 ml red wine,
- 0.5 tsp curry powder,
- salt to taste,
- pepper to taste,
- 2–3 tbsp oil.
Step-by-Step Preparation:
1. Preparing the oven and dish: Preheat the oven to 180°C. Get a large enough baking dish or roasting pan and grease the inside so the potatoes don’t stick during baking.
2. Cutting the potatoes: Peel the potatoes and cut them into cubes. Spread them evenly in the prepared baking dish so they bake well with the meat and soak up the flavorful juices.
3. Preparing the chicken thighs: Rinse and thoroughly pat dry the chicken thighs. Season them with salt and pepper on all sides to taste, then lay them on top of the cubed potatoes in the pan.
4. Slicing the tomato: Wash the tomato and slice it. Peel and press the garlic so its flavor spreads evenly through the mixture and seasons both the meat and potatoes during baking.
5. Preparing the wine mixture: Mix the sliced tomato with the pressed garlic, curry powder, and 50 ml of red wine. Pour the prepared mixture evenly over the chicken thighs and potatoes so it spreads throughout the whole pan.
6. Finishing before baking: Drizzle the surface of the meat and potatoes with 2–3 tablespoons of oil. Cover the pan with aluminum foil to help retain moisture during baking and prevent the chicken thighs from drying out.
7. Baking the chicken with potatoes: Place the covered pan in the oven preheated to 180°C and bake for 45 minutes. About halfway through, turn the chicken thighs so the meat cooks evenly on both sides.
8. Moistening during baking: If needed, add a little water during baking and baste the chicken thighs with the juices from the bottom of the pan. This keeps the meat juicy and helps blend the flavors of the chicken, spices, wine, and vegetables.
9. Serving: Serve the finished chicken together with the baked potatoes, tomato, and pan juices. This is a complete one-pan meal, so there’s no need to prepare a separate side dish.
How to Prevent the Chicken from Drying Out
Cover the pan with aluminum foil while baking and turn the meat about halfway through the cooking time. If the liquid evaporates too much, you can add a bit of water and baste the thighs with the pan juices. This adds flavor and helps keep them juicy.
How to Change Up the Recipe
You can add pumpkin, sweet potatoes, red onion, bell pepper, or lemon to the chicken and potatoes. In summer, zucchini or eggplant also work well. Adjust the vegetables to what you have on hand and the flavors you want to highlight in the final dish.
Mushroom lovers can use fresh wild mushrooms, which pair well with rosemary and fresh herbs from the garden. Besides rosemary, you can also try thyme, oregano, or parsley to taste.
Final Tip
Cut the potatoes into similar-sized cubes so they bake evenly in the pan. Pour the wine mixture over the entire surface, not just directly on the meat, so the potatoes in the bottom layer also get flavored.
