Wednesday, September 21, 2016

Baked Chicken Thighs with Potatoes and Spinach

I am finally back to my old routine after all the holidays in between and I was desperately seeking for a baked chicken recipe which is flavorful and easy to make for a busy weeknight. A friend of mine used to bake chicken thighs for our potluck dinners which were cooked to perfection and eventually it was wiped out clean by all of us. I and my family love chicken thighs because it’s the juiciest part!!! Thanks Meena for inspiring me to try this recipe!! And I took the liberty of improvising her recipe a bit.

This is a simple recipe made with easy-to-get recipes. And the juices that come out from this flavorful chicken in the pan after its baked is just heavenly!! Smelled like thanksgiving and christmas!!



Chicken thighs - 10 to 12 pieces

Crushed pepper - 2 tsp.

Salt - to your taste

Chillie flakes – 1 to 2 tsp. (depending on the heat you like)

Dried Herbs (I used parsley and basil) – Parsley 2 tsp. & Basil 1 tsp.  

Ginger Garlic paste – 1 heaped tsp.

A pinch of turmeric

Olive Oil

Garlic cloves - 5

Spinach – a handful

Potato wedges

Cooking or heavy cream – to your taste

Fresh Chopped parsley leaves


Marinate chicken thighs overnight with crushed pepper, salt, chillie flakes, herbs, turmeric, olive oil and garlic pods.

Preheat oven at 170 degrees C.

In a pan fry the chicken thighs for 2 minutes on each side and keep it aside in a greased baking pan.
In the same pan fry the marinated garlic cloves and spinach leaves for a few minutes and add it to the chicken.
To this sprinkle potato wedges and cover it with foil and bake it for 45minutes and turn around the chicken pieces in between.

Then add cream to it depending on how creamy you like the sauce to be. Since I didn’t want too much cream I just added a little. And just mix and turn around the chicken thighs and bake for 5 more minutes.

Sprinkle fresh parsley leaves and serve it hot with your favorite salad and khubus. Enjoy making it!

Tips for you

You can use mushrooms instead of spinach.

Serve with mashed potatoes, brussel sprouts/ steamed broccoli or even pasta.

Instead of dried herbs, try using fresh herbs.

You can substitute heavy cream with milk.

Use baby potato instead of wedges.

Keep the skin on the chicken if you like it crisp.

Images are clicked by me


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