This is a really great and fast weekday, one dish, dinner.

It takes little prep and is hard to mess up.  It is also a budget friendly meal.  Chicken thighs are inexpensive and tend to be on sale a lot.  I like to buy large family packs and freeze them two to a  zip lock bag.  Make sure to label and date the bags. For some reason I always think I will remember what is in each bag but things look very different when frozen.


This recipe is for two people. If you would like to make it for four people simply double everything except the red wine vinegar.  For the vinegar, add an additional tablespoon otherwise it will over power the dish ,

What You Need:

2 Chicken Thighs

1 Potatoes

4 Thyme Sprigs

6 Crushed  Garlic Cloves

For the Vinaigrette:

1 Tablespoon Red Wine Vinegar

1 Tablespoon Olive Oil

2 teaspoons Dijon Mustard

1 teaspoon Herbs de Provence

1/2 teaspoon Salt and Pepper

What To Do:

Preheat the oven to 350 degrees. Mix the vinaigrette ingredients together, pour into a zip lock bag with the chicken, and marinade for 30 minutes.  Wash and slice the potatoes. Place the potatoes in a single layer in the bottom of an oven proof dish and sprinkle with salt and pepper. Remove the chicken from the marinade and place on top of the potatoes. Place the garlic cloves and thyme around the chicken and bake for 50 minutes.