Ready for the upcoming weekend? I sure am. After a long week, one of my favorite things to do is to relax in my backyard, curl up in my hammock and catch up on my latest shows. But as the day slowly starts to pass, I slowly begin to realize that I have to cook dinner, which is literally the last thing I want to do. Hours of preparation and constant attention in the kitchen? Count me out.
Fortunately, this recipe only has a 10 minute prep time, and all you have to do is leave it in a slow cooker to have a complete, home-cooked dinner. I present to you garlic parmesan chicken and potatoes: a hearty meal that is sure to fill up any lucky eater. Not only is this dish so simple, but it is so savory that you’ll relish every single bite.
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
- 2 tablespoons unsalted butter
- 2 pounds baby red potatoes, quartered
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 teaspoon dried thyme
- 1 cup freshly grated Parmesan
- 2 tablespoons chopped fresh parsley leaves
DIRECTIONS:
First, season chicken well with basil, oregano, rosemary, salt, and pepper. Next, melt butter in a large skillet over medium high heat. Add your chicken, skin-side down, and sear both sides until golden brown, which should take around 2-3 minutes per side; drain excess fat and set chicken aside.
Place potatoes into slow cooker. Stir in olive oil, garlic, and thyme; season with salt and pepper. Layer the chicken evenly into the slow cooker. Cover and cook on low heat for 7-8 hours or high for 3-4 hours, or until the chicken is completely cooked through. Sprinkle with Parmesan before serving immediately.
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