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Before you jump to Mike's Garlic Chicken & Potatoes recipe, you may want to read this short interesting healthy tips about Choosing Fast Food That’s Fine For You.
Almost each and every “get healthy” and “weight loss” article you study will tell you to skip the drive through and make all of your meals yourself. There’s some worth to this. Once in a while, though, you totally do not need to make a whole meal for your family or even just for yourself. Once in a while you only want to visit the drive through while you’re on your way home and end the day. Why shouldn’t you be able to do this every so often and not have a bunch of guilt about slipping up on your diet regime? This is because a lot of the well-known fast food restaurants around are trying to “healthy up” their selections. Here is how you can eat healthy when you reach the drive through.
Pick out a drive through with a restaurant that is known for catering to people with healthier palates. Arby’s for instance, is void of burgers. Instead you can select from roast beef sandwiches, salads, wraps and various healthier items. Wendy’s, whilst no stranger to the hamburger, also includes a lot of alternative meal choices: large salads, large baked potatoes and other tasty items fill its menu. Not all fast food spots are as unhealthy as McDonalds with its deep fried everything.
Basic sense states that the proper way to lose fat and get healthy is to ban fast food from your diet completely. While, in most cases, this is a good idea, if you make intelligent choices, there is no reason to feel guilty for visiting a drive through one or two times a month. Sometimes the thing you need is to let another person produce your dinner. If you ultimately choose healthy items, the shame usually associated with hitting the drive through shouldn’t be so bad.
We hope you got insight from reading it, now let’s go back to mike's garlic chicken & potatoes recipe. You can have mike's garlic chicken & potatoes using 24 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to cook Mike's Garlic Chicken & Potatoes:
- Use Chicken & Marinade
- You need 4 large Chicken Thighs [de-thawed with skins & bones]
- Provide 3 dash Granulated Garlic Powder [with dried parsley]
- Take Garlic Olive Oil
- You need 3 dash Coarse Sea Salt
- Prepare 3 dash White Pepper
- Get 1 large Ziplock Bag
- Get Seasoned Garlic Potatoes
- Take 6 medium Potatoes [washed - unpeeled - cut bite sized]
- Use 1 medium White Onion [chopped bite sized]
- Use 1/2 tsp Italian Seasoning
- Get 3 clove Fresh Garlic [fine minced] Or, 1 1/2 tbs Roasted Garlic
- Get 1/4 cup Sun Dried Tomatoes [softened - chopped - packed]
- Get Garlic Olive Oil
- Get 3 dash Granulated Garlic Powder [with dried parsley]
- Get Coarse Sea Salt
- Provide 1/3 cup White Wine
- Provide Kitchen Equipment
- Prepare 1 large Cast Iron Skillet
- You need Tin Foil
- Take 1 Cutting Board
- You need 1 large Knife
- You need 1 Pair Tongs
- Take 1 Spatula
Instructions to make Mike's Garlic Chicken & Potatoes:
- Rinse dethawed chicken thighs and pat them dry with a clean paper towel. Place everything in the Chicken & Marinade section in a Ziplock bag. Add only enough Garlic Olive Oil to fully coat the chicken thighs. Massage chicken and seasonings well and refrigerate for an hour.
- Leave your spices and oil out. You'll be using them again.
- Place about a 1/4 cup garlic olive oil [or less] in your cast iron skillet and heat on high. Place chicken thighs in hot skillet and sear chicken on both sides for 3 minutes on each side. Lightly sprinkle chicken with Italian Seasoning while frying. You'll want browned and crisped chicken thighs tops. Be real careful not to burn your oil tho.
- Remove chicken thighs from skillet with tongs and set to the side on a raised rack sprayed with Pam. Do not discard olive oil and chicken fat in skillet. Unless, there's an over abundance it because of the excess chicken fat. If so, just pour out an adequate amount. You'll only want enough oil and fat to evenly coat your spuds. Use as little oil as you possibly have to. ;0)
- Chop all vegetables bite sized and add everything in the Seasoned Potatoes section to the cast iron skillet. If soaking spuds and onions prior to baking to keep them from browning, [as pictured] drain them and pat them completely dry. You'll want for all your oil and seasonings to stick well to them. Mix vegetables, wine, seasonings, fats and oils together well. Seal skillet well with tinfoil.
- Place chicken thighs and potatoes in oven. Bake in a 350° oven for 45 minutes. At 45 minutes, carefully stir potatoes with spatula, check for doneness and bake spuds for 15 more minutes uncovered. Or, until done. Also, taste test your potatoes and decide if you'd like more sea salt added. I'll usually add more. Pierce your thickest piece of chicken with a knife. If the fluids run completely clear, they're baked. Pull chicken from oven and set to the side.
- Serve immediately with a crispy side salad. Enjoy!
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