So you may be making ready Mike's Garlic Chicken & Potatoes recipes for your loved ones but this tips may be useful.
By no means prepare dinner these items in an Air Fryer
In the previous couple of years, Air Fryers have turn out to be very popular in addition to an essential kitchen equipment. Essentially an amped-up countertop convection oven, it is quite often really useful by cooking consultants to prepare frozen meals, bake cookies, and even fry bacon, chicken and other meats. Air frying is more healthy than frying in oil. It cuts energy by 70% to 80% and has quite a bit less fat. This cooking method might also reduce down on some of the different dangerous effects of oil frying.
Before you jump to Mike's Garlic Chicken & Potatoes recipe, you may want to read this short interesting healthy tips about Heart Friendly Foods You Need To Be Eating.
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We hope you got insight from reading it, now let’s go back to mike's garlic chicken & potatoes recipe. To make mike's garlic chicken & potatoes you only need 24 ingredients and 7 steps. Here is how you achieve it.
The ingredients needed to cook Mike's Garlic Chicken & Potatoes:
- Provide Chicken & Marinade
- Provide Chicken Thighs [de-thawed with skins & bones]
- Use Granulated Garlic Powder [with dried parsley]
- You need Garlic Olive Oil
- Prepare Coarse Sea Salt
- Prepare White Pepper
- Prepare Ziplock Bag
- Provide Seasoned Garlic Potatoes
- Use Potatoes [washed - unpeeled - cut bite sized]
- Get White Onion [chopped bite sized]
- Take Italian Seasoning
- Prepare Fresh Garlic [fine minced] Or, 1 1/2 tbs Roasted Garlic
- Get Sun Dried Tomatoes [softened - chopped - packed]
- Take Garlic Olive Oil
- Take Granulated Garlic Powder [with dried parsley]
- Provide Coarse Sea Salt
- Take White Wine
- Provide Kitchen Equipment
- Use Cast Iron Skillet
- Prepare Tin Foil
- Take Cutting Board
- Use Knife
- Get Pair Tongs
- Prepare 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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