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We hope you got insight from reading it, now let’s go back to mike's garlic chicken & potatoes recipe. You can have mike's garlic chicken & potatoes using 24 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to cook Mike's Garlic Chicken & Potatoes:
- Take Chicken & Marinade
- Use 4 large Chicken Thighs [de-thawed with skins & bones]
- Provide 3 dash Granulated Garlic Powder [with dried parsley]
- Take Garlic Olive Oil
- Prepare 3 dash Coarse Sea Salt
- Provide 3 dash White Pepper
- You need 1 large Ziplock Bag
- Prepare Seasoned Garlic Potatoes
- Get 6 medium Potatoes [washed - unpeeled - cut bite sized]
- Take 1 medium White Onion [chopped bite sized]
- Prepare 1/2 tsp Italian Seasoning
- You need 3 clove Fresh Garlic [fine minced] Or, 1 1/2 tbs Roasted Garlic
- Use 1/4 cup Sun Dried Tomatoes [softened - chopped - packed]
- You need Garlic Olive Oil
- Provide 3 dash Granulated Garlic Powder [with dried parsley]
- Use Coarse Sea Salt
- You need 1/3 cup White Wine
- Take Kitchen Equipment
- You need 1 large Cast Iron Skillet
- Use Tin Foil
- Take 1 Cutting Board
- Prepare 1 large Knife
- Get 1 Pair Tongs
- Take 1 Spatula
Instructions to make Mike's Garlic Chicken & Potatoes:
- Rinse dethawed chicken thighs and pat them dry with a clean paper towel. Place everything in the Chicken & Marinade section in a Ziplock bag. Add only enough Garlic Olive Oil to fully coat the chicken thighs. Massage chicken and seasonings well and refrigerate for an hour.
- Leave your spices and oil out. You'll be using them again.
- Place about a 1/4 cup garlic olive oil [or less] in your cast iron skillet and heat on high. Place chicken thighs in hot skillet and sear chicken on both sides for 3 minutes on each side. Lightly sprinkle chicken with Italian Seasoning while frying. You'll want browned and crisped chicken thighs tops. Be real careful not to burn your oil tho.
- Remove chicken thighs from skillet with tongs and set to the side on a raised rack sprayed with Pam. Do not discard olive oil and chicken fat in skillet. Unless, there's an over abundance it because of the excess chicken fat. If so, just pour out an adequate amount. You'll only want enough oil and fat to evenly coat your spuds. Use as little oil as you possibly have to. ;0)
- Chop all vegetables bite sized and add everything in the Seasoned Potatoes section to the cast iron skillet. If soaking spuds and onions prior to baking to keep them from browning, [as pictured] drain them and pat them completely dry. You'll want for all your oil and seasonings to stick well to them. Mix vegetables, wine, seasonings, fats and oils together well. Seal skillet well with tinfoil.
- Place chicken thighs and potatoes in oven. Bake in a 350° oven for 45 minutes. At 45 minutes, carefully stir potatoes with spatula, check for doneness and bake spuds for 15 more minutes uncovered. Or, until done. Also, taste test your potatoes and decide if you'd like more sea salt added. I'll usually add more. Pierce your thickest piece of chicken with a knife. If the fluids run completely clear, they're baked. Pull chicken from oven and set to the side.
- Serve immediately with a crispy side salad. Enjoy!
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