Creamy Chipotle Chicken & Potatoes
Juicy chicken thighs and tender yellow potatoes bake together in a smoky chipotle cream sauce with sweet onion and garlic.
15 min
Prep
65 min
Cook
4
Serves
665
Calories
Macros · per serving
43g protein
43g carbs
34g fat
Ingredients
For 4 servings
- 750 g boneless skinless chicken thigh
- 800 g yellow potato
- 1 onion
- 3 clove garlic
- 2 tablespoon chipotle paste
- 180 ml heavy cream
- 120 ml chicken stock
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- 1 lime
Instructions
- 1
Heat the oven to 400°F/200°C. Cut the potatoes into ¾-inch/2 cm chunks and the onion into thin wedges. Leave the potato skins on.
- 2
Put the potatoes and onion in a deep 9-by-13-inch baking dish. Toss with the olive oil and ½ teaspoon of the salt, then spread evenly. Roast for 25 minutes, stirring halfway through.
- 3
Meanwhile, finely chop the garlic. Whisk it together with the chipotle paste, cream, chicken stock, smoked paprika, remaining ¼ teaspoon salt and black pepper.
- 4
Stir the potatoes, then arrange the chicken thighs on top, opened out rather than folded. Pour over the sauce and spoon a little over each thigh. Bake uncovered for 30–35 minutes, until the chicken is cooked through, 165°F/74°C in the thickest part, and the potatoes are tender.
- 5
Let stand for 5 minutes so the sauce settles. Cut the lime into wedges and serve alongside the chicken, potatoes and sauce for squeezing over.
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