Sometimes, even in the dead heat of summer, you crave something that is more suitable for winter. Most comfort foods are cold weather foods, it seems…and you need to be comforted year round, right?
This meal is one of the simplest and although it requires turning the oven on, you’ll barely be in the kitchen long enough to break a sweat. It’s perfect for the days when you just don’t feel like grilling, or when you long for something that reminds you of two feet of snow (in a moment of temporary insanity).
Although, there is one part of this that screams summertime…the fresh parsley from my garden 🙂 It definitely gives it a lighter, fresher taste.
And next to taste, the best part of this meal is the cost. Seriously, it doesn’t get much cheaper than this.
Baked Chicken Thighs with Red Potatoes
4 chicken thighs, bone in and skin on
1 1/2 – 2 pounds red potatoes (about 8 potatoes), skin on, cut into bite size pieces
10 cloves of garlic, roughly chopped
1 cup chopped parsley, loosely packed
1/3 cup extra virgin olive oil
juice of 2 lemons
salt and pepper to taste
Put all ingredients in a large Ziploc bag and let marinate for at least 2 hours.
Preheat oven to 375 degrees. Place chicken mixture in a 9×13 pan and bake for approximately 45 minutes. Let rest for 5 minutes before serving.