Name: 'Marry Me' Chicken Thighs with Cheesy Mini Roast Sauté Potatoes
Prep time: 15 min
Cook time: 30 min
Yield: 4
Cuisine: British
Ingredients: 8 chicken thigh fillets; 1 tbsp oil; 1 tsp paprika; 1 tsp dried mixed herbs; 200ml single cream; 1 tbsp tomato purée; 50g grated Parmesan or hard cheese; 600g potatoes, cut into small roasties; 50g grated cheese, for the potatoes; Garlic granules, salt & pepper

Ingredients

Serves 4 people

8 chicken thigh fillets
1 tbsp oil
1 tsp paprika
1 tsp dried mixed herbs
200ml single cream
1 tbsp tomato purée
50g grated Parmesan or hard cheese
600g potatoes, cut into small roasties
50g grated cheese, for the potatoes
Garlic granules, salt & pepper

Method

Heat oven to 200°C. Toss the cut potatoes in oil and seasoning, and roast for 30–35 minutes until golden.

Season the chicken thighs with paprika, garlic granules and pepper. Fry in a little oil for 5–6 minutes each side until golden and cooked through. Set aside.

In the same pan, add the cream, tomato purée and mixed herbs. Simmer for 3–4 minutes.

Stir in the Parmesan until melted into a smooth sauce. Return the chicken to the pan and coat well.

Scatter grated cheese over the roast potatoes for the last 5 minutes of cooking.

Serve the creamy chicken thighs with the cheesy roast potatoes.

Tips & Notes

A creamy, crowd-pleasing sauce that turns simple chicken thighs into something special, with minimal extra effort.
The potatoes are just cut small for quicker roasting — no need for baby potatoes.
Leftover sauce is great spooned over rice the next day.

'Marry Me' Chicken Thighs with Cheesy Mini Roast Sauté Potatoes

Ingredients

Method

Tips & Notes

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