Oven-Roasted Chicken Thighs with Potatoes


December 16, 2015


Serves 6

1/4 cup Bertolli Originale Extra Virgin Olive Oil

1/4 cup dry red wine

1 tsp. finely chopped fresh thyme or 1/2 tsp. dried thyme leaves

1/2 tsp. coarse sea salt

12 bone-in chicken thighs

2 medium potatoes, cut into chunks

1 medium sweet onion, chopped


1. Preheat oven to 220°

2. In small bowl, combine Bertolli Originale Extra Virgin Olive Oil, wine, thyme and salt. In large, shallow roasting pan, arrange chicken, potatoes and onion. Add olive oil mixture and toss to coat.

3. Roast 1 hour or until chicken is thoroughly cooked, turning halfway through. To serve, arrange chicken and vegetables on serving platter. Serve, if desired, with pan drippings.