Roast Chicken Thighs with Creamy Potatoes and Melted Mozzarella
Succulent chicken thighs roasted with potato strips, caramelized onions, and heavy cream, finished with golden melted mozzarella cheese. The combination of juicy chicken, tender potatoes, and creamy sauce makes this a satisfying one-pan dinner. Ideal for weeknight family meals or casual entertaining. This version skips the chicken skin for a lighter option but accommodates skin-on preferences, creating a rustic, comforting dish with minimal prep.
Ingredients
Instructions
- 1
Arrange chicken thighs in a baking tray and season with salt, black pepper, garlic flakes, and crushed garlic, rubbing well with hands.
- 2
Cut onion into thin strips and potatoes into strips; add to the tray with the chicken and spread evenly.
- 3
Drizzle heavy cream over everything and brush to distribute.
- 4
Roast in preheated oven at 180 C until chicken is cooked through, about 40 minutes.
- 5
Top with grated mozzarella cheese and return to oven until cheese melts and browns lightly.
- 6
Serve hot from the tray.
Tips
Keep chicken thighs skin-on for added flavor and moisture; roasting time may increase by 5-10 minutes.
Use a silicone brush to evenly distribute cream, ensuring even cooking and sauce distribution.
Watch cheese during final bake to prevent burning; tent with foil if browning too quickly.
Good to Know
Cover and refrigerate up to 3 days. Reheat gently in 160 C oven until warmed through.
Prepare and season chicken, slice vegetables, and assemble in tray up to 4 hours ahead. Add cream and roast when ready to cook.
Serve directly from the baking tray for a casual presentation, or transfer to a serving platter. Pair with crusty bread or a simple green salad.
Common Mistakes
Do not skip brushing cream evenly to avoid dry patches and uneven cooking.
Do not add cheese until final bake to prevent it from drying out during main roasting.
Substitutions
Dairy-Free Swaps
Vegan Options
FAQ
Can I use boneless, skinless chicken breasts instead?
Yes, but reduce roasting time to 25-30 minutes as breasts cook faster than thighs. Check internal temperature reaches 165 F to avoid drying.
What if I don't have heavy cream?
Substitute with creme fraiche, sour cream, or a mixture of milk and butter. Adjust ratio as desired; dairy-free options like coconut cream work but alter flavor.
How long will leftovers keep?
Refrigerate covered up to 3 days. Reheat gently in a 160 C oven for 15-20 minutes. Freezing not recommended due to cream-based sauce separating.