Chicken thighs, potatoes and baby carrots all bake together with a savory herb butter to make a delicious dinner with minimal effort.
This recipe starts with a maple dijon flavored butter that’s used to flavor all of the components of the meal. The butter is rubbed between the skin and the meat of the chicken, as well as over the carrots and potatoes. The whole thing bakes in the oven for about 45 minutes and dinner is served!
This dish is best with bone-in skin-on chicken thighs. You could also use bone-in skin on chicken breasts but you may need to increase the cooking time by about 10 minutes, depending on the size of the breasts. Choose potatoes that are on the smaller side so that they cook all the way through; mine were about 3 inches in diameter. The trick to getting the fanned shape of the hasselback potatoes is to slice almost all the way, but not completely through each potato. You can use any variety you like, I prefer yukon gold.
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