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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 Wholesome Fast Food.
Just about every single article you read about bettering your health or slimming down is going to tell you to ignore the drive through and cook all of your meals instead. This is literally very true. Now and then, though, you totally do not need to make a full meal for your family or even just for yourself. Sometimes all you want is to go to the drive through and get home as quickly as possible. There is simply no reason that you shouldn’t be able to make it happen once in a while and be free of the guilt usually associated with “diet slips”. This is because a lot of the famous fast food restaurants around are trying to “healthy up” their selections. Here is the way to find healthy food choices at the drive through.
Visit a drive through at a place who has made it a practice to supply healthier options to people. Arby’s for example, is void of burgers. Instead you’ll be able to select from roast beef sandwiches, salads, wraps and other healthier items. While Wendy’s has made hamburgers for decades, additionally they have quite a few other healthy options like salads, baked potatoes and chili. Not everything is McDonalds with its deep fried chicken parts as well as other terribly unhealthy items.
Basic reason states that the best way to lose weight and get healthy is to ban fast food from your diet entirely. Most of the time this is a good plan but if you make beneficial choices, there is no reason you can’t visit your drive through from time to time. Often the thing you need most is just to have another person do the cooking. There isn’t any reason to feel guilty about visiting the drive through when you make healthful decisions!
We hope you got insight from reading it, now let’s go back to mike's garlic chicken & potatoes recipe. To cook mike's garlic chicken & potatoes you need 24 ingredients and 7 steps. Here is how you achieve that.
The ingredients needed to prepare Mike's Garlic Chicken & Potatoes:
- Take Chicken & Marinade
- Use Chicken Thighs [de-thawed with skins & bones]
- Take Granulated Garlic Powder [with dried parsley]
- Provide Garlic Olive Oil
- Get Coarse Sea Salt
- Get White Pepper
- Take Ziplock Bag
- Provide Seasoned Garlic Potatoes
- Get Potatoes [washed - unpeeled - cut bite sized]
- Take White Onion [chopped bite sized]
- Get Italian Seasoning
- Get Fresh Garlic [fine minced] Or, 1 1/2 tbs Roasted Garlic
- You need Sun Dried Tomatoes [softened - chopped - packed]
- You need Garlic Olive Oil
- Take Granulated Garlic Powder [with dried parsley]
- You need Coarse Sea Salt
- Use White Wine
- Prepare Kitchen Equipment
- Use Cast Iron Skillet
- Take Tin Foil
- You need Cutting Board
- Take Knife
- Prepare Pair Tongs
- Provide Spatula
Steps 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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