These potatoes are the next best thing to going out to eat potatoes. Scratch that, these are better! They are perfectly seasoned and you can change them up according to your taste. This is the best side I have ever made! One thing that my grandmother told me about these potatoes is you really want to use fresh parmesan cheese versus the green can stuff. Grandma always knows best, doesn’t she?
Fresh parmesan is key in this recipe! Along with making sure you do not skimp on the amount you are putting on. The more, the better!
Ingredients
8 bone-in, skin-on chicken thighs
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon dried rosemary
Kosher salt and freshly ground black pepper, to taste
2 tablespoons Land O’ Lakes unsalted butter
2 pounds baby red potatoes, quartered
2 tablespoons Bertolli olive oil
4 cloves garlic, minced
1/2 teaspoon dried thyme
1 cup freshly grated Parmesan
2 tablespoons chopped fresh parsley leaves
Instructions
Season chicken with basil, oregano, rosemary, salt and pepper, to taste.
Melt butter in a large skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; drain excess fat and set chicken aside.
Place potatoes into a 6-qt slow cooker. Stir in olive oil, garlic and thyme; season with salt and pepper, to taste. Add chicken to the slow cooker in an even layer.
Cover and cook on low heat for 7-8 hours or high for 3-4 hours, or until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F.
Serve immediately, sprinkled with Parmesan and garnished with parsley, if desired.
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Quick Tip: Use bone-in chicken breast with these to give some great juices to the potatoes.
Photo courtesy of BBC Good Food.