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Button Our story Mike grew up on the North Shore in Haleiwa, Hawaii.. turn".) Mike's delicious Garlic Shrimp are served with butter and garlic. Gone are the plantation days but the fragrance of the luau still lingers in the evening air in. Create your own Specialty Pizza and Sandwiches. You can have Mike's Garlic Chicken & Potatoes using 24 ingredients and 7 steps. Here is how you cook it.

Ingredients of Mike's Garlic Chicken & Potatoes

It's of Chicken & Marinade.
You need of Chicken Thighs [de-thawed with skins & bones].
It's of Granulated Garlic Powder [with dried parsley].
You need of Garlic Olive Oil.
You need of Coarse Sea Salt.
You need of White Pepper.
You need of Ziplock Bag.
You need of Seasoned Garlic Potatoes.
It's of Potatoes [washed - unpeeled - cut bite sized].
It's of White Onion [chopped bite sized].
You need of Italian Seasoning.
Prepare of Fresh Garlic [fine minced] Or, 1 1/2 tbs Roasted Garlic.
It's of Sun Dried Tomatoes [softened - chopped - packed].
It's of Garlic Olive Oil.
It's of Granulated Garlic Powder [with dried parsley].
Prepare of Coarse Sea Salt.
You need of White Wine.
Prepare of Kitchen Equipment.
You need of Cast Iron Skillet.
It's of Tin Foil.
You need of Cutting Board.
Prepare of Knife.
Prepare of Pair Tongs.
You need of Spatula.

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Mike's Garlic Chicken & Potatoes step by step

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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