Poblano Chicken Thighs with Cheesy Potatoes
Savor the rich flavors of tender chicken thighs marinated in spices, roasted with sweet poblano peppers, and layered with melted mozzarella cheese. Served alongside creamy, cheesy potatoes, this dish is perfect for a cozy family dinner or a gathering with friends. Enjoy every bite of this comforting and hearty meal.
ingredients
- 4 bone-in, skin-on chicken thighs
- 2 large poblano peppers, diced
- 2 cups baby potatoes, halved
- 1 cup shredded mozzarella cheese
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- Fresh cilantro, for garnish (optional)
steps
- 1.
Preheat the oven to 400°F (200°C).
- 2.
In a large bowl, mix olive oil, garlic powder, smoked paprika, oregano, salt, and pepper.
- 3.
Add the chicken thighs to the bowl, coating them well with the marinade, and set aside to soak for 15 minutes.
- 4.
In a separate baking dish, combine the halved baby potatoes and diced poblano peppers. Drizzle with olive oil, season with salt and pepper, and toss to coat.
- 5.
Place the marinated chicken thighs on top of the potato mixture in the baking dish.
- 6.
Bake in the preheated oven for 30 minutes.
- 7.
Remove from the oven, sprinkle the shredded mozzarella cheese over the chicken and vegetables, and return to the oven for an additional 10-15 minutes, or until the chicken is cooked through (internal temperature of 165°F) and cheese is melted.
- 8.
Let rest for 5 minutes before serving. Garnish with fresh cilantro if desired.
Releated Recipes