Baked Chicken Thighs with Rockefeller Potatoes

 Baked Chicken Thighs with Rockefeller Potatoes

Chicken
¼ cup olive oil
⅓ cup plain yogurt
equal parts salt and pepper mix
paprika to taste
tablespoon of Italian seasoning
​¼ cup water or broth

1) Start by cleaning your chicken . I use vinegar, salt, and water. Pat your chicken dry with a paper towel. The first ingredient you’ll use is the oil. Then the rest of the ingredients (MINUS the broth) followed by the Greek yogurt last. Let it sit and marinate in the fridge for at least an hour.
2) Take it out of the fridge and transfer it to an oven safe baking dish. Add chicken broth. Pre-heat the oven to 400F.
3) Bake it uncovered for 45 minutes to one hour depending on how big/small the thighs are.

4) To crisp up the skin further you can add the chicken on broil for 3-4 minutes.

Potatoes

Red Potatoes
2 Cups Mozzarella
1 Cup Breadcrumbs
1 Cup Grated Parmesan Chz
1 TBS minced garlic
1 small Shallot
Red Pepper Flakes (according to your desired level of heat)
4 TBS butter


1) cut your red potatoes into wedges. Cut them as small as possibly to get an even cook. To a prepped baking sheet, add potatoes, olive oil, and salt. Roast these in the oven @ 375 for about 30-40 minutes.

2) while the potatoes are roasting, we will begin our topping. To your hot skillet, add 4 tbsp of butter, add minced garlic, shallot, and red pepper flakes. Give this a stir and when the garlic and shallot are translucent, add your chopped spinach.

3) in a separate bowl, add 1 cup of bread crumbs, 1 cup grated parmesan cheese and mix

4) mix your spinach and bread crumbs

5) to your potatoes add shredded mozzarella cheese, rockefeller topping. Place it in the oven on low broil for 4-6 minutes.