Greek Garlic Chicken & Honey-Roasted Potatoes with Truffle Mushroom
Greek Garlic Chicken & Honey-Roasted Potatoes with Truffle Mushroom
Greek Garlic Chicken & Honey-Roasted Potatoes with Truffle Mushroom is a delightful meal that brings together rich flavors and a touch of elegance. The tender chicken thighs marinated in a zesty garlic mixture pair perfectly with the sweetness of honey-roasted potatoes. The dish is finished with truffle mushrooms that add an earthy flavor. This recipe is easy to make and is sure to impress your family and friends.
Why Make This Recipe
If you’re looking for a meal that is both comforting and gourmet, this dish is perfect. It combines simple ingredients found in most kitchens yet delivers a burst of mediterranean flavors. Plus, the presentation of the golden chicken and colorful roasted potatoes makes it a feast for the eyes. Whether it’s a weeknight dinner or a special occasion, this recipe is a win!
How to Make Greek Garlic Chicken & Honey-Roasted Potatoes with Truffle Mushroom
Making this delicious dish is quite easy. The first step is to marinate the chicken to infuse it with flavor. Next, you roast the potatoes and sauté the mushrooms, bringing everything together in a beautiful serving style. Here’s how to do it.
Ingredients:
- 4 bone-in, skin-on chicken thighs
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- Juice of 1 lemon
- 1 tablespoon red wine vinegar
- 1 tablespoon dried oregano
- Salt and pepper to taste
- 1½ lbs baby potatoes, halved
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1½ cups cremini or wild mushrooms, sliced
- 1 tablespoon truffle oil
- 1 tablespoon butter
- 1 teaspoon fresh thyme leaves
- Salt and pepper to taste
Directions:
- Preheat your oven to 400°F (200°C).
- In a bowl, mix together the minced garlic, olive oil, lemon juice, red wine vinegar, oregano, salt, and pepper.
- Rub this mixture over the chicken thighs and let them marinate for at least 20 minutes.
- Place the marinated chicken in a baking dish and roast for 35–40 minutes until the chicken is golden brown and juices run clear.
- While the chicken roasts, toss the halved baby potatoes with olive oil, honey, smoked paprika, salt, and pepper. Spread them on a baking tray and roast in the oven for 30 minutes, flipping halfway through.
- In a skillet over medium heat, melt the butter and add the sliced mushrooms. Sauté them for 5–7 minutes until they are browned.
- Drizzle the sautéed mushrooms with truffle oil and sprinkle with thyme, salt, and pepper. Stir and remove them from heat.
- Plate the chicken with a side of honey-roasted potatoes and the sautéed truffle mushrooms. You can garnish with lemon wedges and fresh parsley if desired.
How to Serve Greek Garlic Chicken & Honey-Roasted Potatoes with Truffle Mushroom
Serve this dish warm, right out of the oven. The chicken looks great on a large serving platter, surrounded by golden potatoes and mushrooms. Add some fresh parsley or lemon wedges on top to elevate the presentation. Pair this meal with a light salad or some crusty bread for a complete dining experience.
How to Store Greek Garlic Chicken & Honey-Roasted Potatoes with Truffle Mushroom
Store leftovers in an airtight container in the refrigerator. They should be consumed within 3-4 days. When reheating, you can use the oven to keep the chicken crispy.
Tips to Make Greek Garlic Chicken & Honey-Roasted Potatoes with Truffle Mushroom
- Make sure to marinate the chicken for a longer time, if possible, for even more flavor.
- Experiment with different herbs like rosemary or parsley for the potatoes and mushrooms.
- Always check the chicken’s internal temperature; it should reach 165°F (74°C) to ensure it’s fully cooked.
Variation
You can substitute the chicken thighs with chicken breasts or even use fish for a lighter option. For the potatoes, try adding different vegetables like carrots or Brussels sprouts to roast alongside.
FAQs
1. Can I use boneless chicken?
Yes, you can use boneless chicken thighs or breasts. Just reduce the cooking time since they will cook faster.
2. Is there a vegetarian option?
Absolutely! You can replace the chicken with tofu or tempeh and maintain the marinade for flavor.
3. Can I make this recipe in advance?
Yes, you can marinate the chicken a day ahead and roast everything just before serving for the best results.
Enjoy your culinary adventure with Greek Garlic Chicken & Honey-Roasted Potatoes with Truffle Mushroom! It’s bound to become a favorite at your dinner table.
Greek Garlic Chicken & Honey-Roasted Potatoes with Truffle Mushroom
Ingredients
For the chicken marinade
- 4 pieces bone-in, skin-on chicken thighs
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 piece Juice of 1 lemon
- 1 tablespoon red wine vinegar
- 1 tablespoon dried oregano
- Salt and pepper to taste
For the honey-roasted potatoes
- 1.5 lbs baby potatoes, halved
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1 teaspoon smoked paprika
- Salt and pepper to taste
For the sautéed mushrooms
- 1.5 cups cremini or wild mushrooms, sliced
- 1 tablespoon truffle oil
- 1 tablespoon butter
- 1 teaspoon fresh thyme leaves
- Salt and pepper to taste
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a bowl, mix together the minced garlic, olive oil, lemon juice, red wine vinegar, oregano, salt, and pepper.
- Rub this mixture over the chicken thighs and let them marinate for at least 20 minutes.
Cooking
- Place the marinated chicken in a baking dish and roast for 35–40 minutes until the chicken is golden brown and juices run clear.
- While the chicken roasts, toss the halved baby potatoes with olive oil, honey, smoked paprika, salt, and pepper. Spread them on a baking tray and roast in the oven for 30 minutes, flipping halfway through.
- In a skillet over medium heat, melt the butter and add the sliced mushrooms. Sauté them for 5–7 minutes until they are browned.
- Drizzle the sautéed mushrooms with truffle oil and sprinkle with thyme, salt, and pepper. Stir and remove them from heat.
Serving
- Plate the chicken with a side of honey-roasted potatoes and the sautéed truffle mushrooms. Garnish with lemon wedges and fresh parsley if desired.
