Oven-Baked Chicken Thighs with Potatoes and Herbed Mayonnaise
A comforting one-pan dinner where juicy chicken thighs bake slowly over tender potato slices, all coated in a fragrant herb mayonnaise. Simple to prepare and guaranteed to satisfy the whole family on any weeknight.
🛒 Ingredients
6 servings
- 6 chicken thighs
- 3 garlic cloves, crushed and minced
- 1 onion, thinly sliced
- 1 tomato, diced
- 6 medium potatoes, sliced into rounds
- 4 tablespoons mayonnaise
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- A drizzle of olive oil
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Directions
- 1
Preheat your oven to 400 °F (200 °C). Rinse and pat dry the chicken thighs, then season with salt, pepper and minced garlic.
- 2
Layer the potato slices evenly in a baking dish. Season with salt and a sprinkle of oregano.
- 3
Arrange the chicken thighs on top of the potatoes. Spread mayonnaise over each piece, then scatter the sliced onion and diced tomato on top.
- 4
Cover the dish tightly with aluminium foil and bake for 45 minutes.
- 5
Remove the foil and bake for a further 15 minutes until the chicken is golden and cooked through. Serve hot straight from the dish.
💡 Chef's Tip
For extra crispy skin, broil the dish for 3–5 minutes at the very end. Fresh thyme or rosemary make a wonderful aromatic addition.
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Same category — Poultry
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