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24 ingredients, 7 steps, cooking Mike's Garlic Chicken & Potatoes

How are you all, at this time you get prepare recipe Mike's Garlic Chicken & Potatoes with 24 ingredients and 7 steps. Next this is how to make it, please pay attention carefully.

In cooking there are some level that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and enjoyed. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste not suitable desired, and many others. Immediately, below are 24 ingredients and 7 stages of easy cooking Mike's Garlic Chicken & Potatoes.

Ingredients all Mike's Garlic Chicken & Potatoes

1. You need : Chicken & Marinade.
2. It’s 4 large : Chicken Thighs [de-thawed with skins & bones].
3. You need 3 dash : Granulated Garlic Powder [with dried parsley].
4. Prepare : Garlic Olive Oil.
5. It’s 3 dash : Coarse Sea Salt.
6. It’s 3 dash : White Pepper.
7. Prepare 1 large : Ziplock Bag.
8. You need : Seasoned Garlic Potatoes.
9. Prepare 6 medium : Potatoes [washed - unpeeled - cut bite sized].
10. You need 1 medium : White Onion [chopped bite sized].
11. Prepare 1/2 tsp : Italian Seasoning.
12. You need 3 clove : Fresh Garlic [fine minced] Or, 1 1/2 tbs Roasted Garlic.
13. You need 1/4 cup : Sun Dried Tomatoes [softened - chopped - packed].
14. It’s : Garlic Olive Oil.
15. Prepare 3 dash : Granulated Garlic Powder [with dried parsley].
16. It’s : Coarse Sea Salt.
17. It’s 1/3 cup : White Wine.
18. You need : Kitchen Equipment.
19. It’s 1 large : Cast Iron Skillet.
20. It’s : Tin Foil.
21. It’s 1 : Cutting Board.
22. Prepare 1 large : Knife.
23. You need 1 : Pair Tongs.
24. It’s 1 : Spatula.

If all ingredients Mike's Garlic Chicken & Potatoes it’s ready, We’re going into the cooking stage. Below is how to preparing with easy.

Stages Cooking Mike's Garlic Chicken & Potatoes

1. 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.
   
2. Leave your spices and oil out. You'll be using them again.
   
3. 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.
   
4. 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)
   
5. 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.
   
6. 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.
   
7. Serve immediately with a crispy side salad. Enjoy!
   
8. Finish and Enjoy.

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