Crispy Herb-Infused Red Wine Chicken and Potato Medley
Elevate your dinner with this delightful Crispy Herb-Infused Red Wine Chicken and Potato Medley. This one-pan dish combines tender chicken thighs infused with red wine and balsamic vinegar, complemented by roasted fluffy russet potatoes, vibrant Brussels sprouts, and caramelized red onions. The medley is finished with aromatic garlic and fresh thyme for a comforting meal that's perfect for family gatherings or a cozy weeknight dinner. Savor the rich flavors of this dish that's sure to impress your guests and become a staple in your dinner rotation.
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
White russet potatoes
1 1/2 lbs (Diced into similarly sized chunks)
Olive oil
5 tablespoons (Divided)
Salt
to taste
Pepper
to taste
Butter
2 tablespoons
Garlic cloves
4 (Minced)
Chicken thighs, skin-on
6 (Pat dry)
Red onions
2 (Cut into eighths)
Brussels sprouts
8 ounces (Halved)
Thyme sprig
1 (Fresh)
Red wine
1 cup
Balsamic vinegar
1/2 cup
Honey
1 tablespoon
Instructions
1
Preheat your oven to 425°F (220°C) and place a cast-iron or roasting pan inside to heat up.
2
Fill a pot with water and bring it to a boil. Add a pinch of salt and carefully add the white russet potatoes. Boil them until they are soft and fluffy, approximately 12-15 minutes. Drain the potatoes and let them sit for 10 minutes to ensure they are completely dry, which will help achieve that perfect crispy texture.
3
Once the roasting pan is hot, remove it from the oven and add 2 tablespoons of olive oil. Place the dried potatoes in a bowl, season with salt and pepper, and toss to coat evenly before transferring them back to the hot pan. Roast the potatoes for about 15 minutes until they begin to crisp.
4
After 15 minutes, take the pan out of the oven and add the butter, minced garlic, and thyme sprig to the potatoes. Gently mix everything together to evenly coat the potatoes, then return them to the oven to roast further.
5
In the meantime, heat a medium skillet over medium heat, adding the remaining 2 tablespoons of olive oil. Pat the skin of the chicken thighs dry with a paper towel, season generously with salt, and place them skin-side down in the hot pan. Cook for 5-7 minutes until the skin becomes golden brown and crispy. Remove and set aside.
6
In the same skillet, add the halved Brussels sprouts and red onion wedges, stirring occasionally for about 3-4 minutes until they are slightly browned. Deglaze the pan with red wine and balsamic vinegar, scraping any brown bits off the bottom. Add the honey, stir in fresh thyme, and season with salt and pepper. Return the chicken thighs to the pan, placing them on top of the vegetables, and transfer to the oven for another 10 minutes or until the chicken is fully cooked through.
7
Once cooked, plate the crispy chicken and the roasted vegetables, serving alongside the crunchy, fluffy potatoes for a delightful meal.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the recommended oven temperature for this recipe?
The oven should be preheated to 425°F (220°C).
What kind of potatoes are used in the medley?
The recipe calls for 1.5 lbs of white russet potatoes.
How long should the russet potatoes be boiled?
Boil the potatoes for approximately 12-15 minutes until they are soft and fluffy.
Why is it important to let the potatoes sit for 10 minutes after boiling?
Letting them sit ensures they are completely dry, which is essential for achieving a perfect crispy texture when roasted.
What type of chicken is best for this dish?
The recipe recommends using 6 skin-on chicken thighs.
How should I prepare the chicken thighs before cooking?
Pat the skin of the chicken thighs dry with a paper towel and season them generously with salt.
How long do the potatoes roast initially before adding garlic and herbs?
Roast the potatoes for about 15 minutes until they begin to crisp before adding more aromatics.
What aromatics are added to the potatoes during the second roasting stage?
Butter, minced garlic, and a fresh thyme sprig are added to the potatoes.
How long should the chicken be seared in the skillet?
Sear the chicken skin-side down for 5-7 minutes until the skin is golden brown and crispy.
What vegetables are included in the chicken medley?
The medley includes halved Brussels sprouts and red onion wedges.
How should the red onions be sliced?
The red onions should be cut into eighths (wedges).
What is used to deglaze the pan?
The pan is deglazed with a combination of red wine and balsamic vinegar.
How much red wine is required for the sauce?
The recipe uses 1 cup of red wine.
What type of vinegar is used in this recipe?
The recipe specifies 1/2 cup of balsamic vinegar.
Is there a sweetener in the red wine sauce?
Yes, 1 tablespoon of honey is stirred into the sauce for balance.
What is the final roasting time for the chicken and vegetables?
They should be transferred to the oven for about 10 minutes or until the chicken is fully cooked.
Which herbs provide the primary aroma for this dish?
Fresh thyme is the primary herb used for infusion.
How many garlic cloves are needed?
The recipe calls for 4 minced garlic cloves.
How much olive oil is used in total?
A total of 5 tablespoons of olive oil is used, divided between the potatoes and the chicken skillet.
What size should the potatoes be cut into?
The potatoes should be diced into similarly sized chunks for even cooking.
Can I use a different pan if I don't have a cast-iron skillet?
Yes, a standard roasting pan can be used as an alternative.
How many Brussels sprouts are needed?
The recipe uses 8 ounces of halved Brussels sprouts.
What is the purpose of scraping the bottom of the pan after adding wine?
This deglazing process releases the 'brown bits' which contain concentrated flavor for the sauce.
How should the chicken be positioned in the pan before the final roast?
Place the chicken thighs on top of the vegetables in the skillet.
Is the potato seasoning complex?
No, the potatoes are simply seasoned with salt and pepper to taste before roasting.
What kind of texture should the chicken skin have?
The chicken skin should be golden brown and crispy.
How much butter is used for the potatoes?
Two tablespoons of butter are used to coat the potatoes for extra flavor and browning.
Does the recipe include fiber-rich vegetables?
Yes, Brussels sprouts and red onions provide fiber and nutrients to the meal.
What should I do with the thyme before the final roast?
Stir fresh thyme into the sauce before returning the chicken to the pan.
Is this dish suitable for a weeknight dinner?
Yes, it is described as a comforting one-pan meal perfect for a cozy weeknight dinner.