This meal may seem complex in flavors and looks, but fear not! It’s simple! The chicken gets its crispy crunch from the salty skin and the hasselback potatoes involves controlled slicing.
Round out the dinner with a fresh garden salad or, as pictured here, green beans topped with crunchy garlic (a great condiment to add to your pantry!)
Preheat oven to 400 degrees.
Prepare chicken thighs;
Use a cookie sheet, or foil lined dish. Place chicken, skin side up and sprinkle seasoned salt over all pieces.
Prepare potatoes; The potatoes should be sliced evenly, but still connected. To achieve this, two chopsticks, or two flat forks on either side of potatoes will prevent the knife from slicing all the way through.
Place potatoes on baking dish and generously salt and pepper.
Bake, potatoes and chicken in oven for about 40-45 minutes. Chicken skin should be crispy and there should not be pink, when cut through.
Dress potatoes with butter slices or other toppings
Enjoy!
0 servings