CHICKEN AND POTATOES

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CHICKEN AND POTATOES

Yield 4-6

Prep time

15 Min

Cook time

45 Min

Total time

1 Hour

Ingredients

Marinade:

• 1 lemon, juiced
• ¼ cup olive oil
• 1 Tbsp tomato paste
• 1 Tbsp garlic paste
• 1 tsp olive brine, from any jar of olives
• ¼ bunch fresh cilantro, stems and leaves
• 1 Tbsp Dirty bird seasoning, or seasoning blend of choice
• 1 Tbsp Dijon mustard
• Kosher salt and black pepper to taste

• 1 -2 lbs yukon gold potatoes
• 1 Lb chicken drumsticks
• 1 Tbsp Dirty bird seasoning, or seasoning blend of choice
• ½ tsp dried rosemary
• ½ tsp dried oregano
• 1 tsp red pepper flakes

To Finish:

• 1 Lemon, zested and juiced
• 1 cup chopped olives
• ¼ cup fresh chopped cilantro leaves

Instructions

1. In a blender or food processor combine all the ingredients for the marinade and blend until smooth.
2. Preheat oven to 400F
3. Wash the potatoes and cut them lengthwise into quarters, then those quarters into bite sized pieces about 1 inch in size. Spread the potatoes out in an even layer on a sheet tray. Lay the chicken drumsticks on top then pour the marinade all over the potatoes and chicken. Toss to coat everything in the marinade then arrange back into a single layer. Season everything with the additional seasoning blend, dried rosemary, oregano and red pepper flakes.
4. Cover the sheet tray tightly with aluminum foil and let marinate in the fridge for at least 30 minutes or overnight.
5. Place the sheet tray, still covered with the foil, into the preheated oven and cook for about 30 minutes. Remove from the oven, remove the aluminum foil then place back into the oven for 15-20 minutes until the chicken and potatoes are golden brown.
6. Let cool slightly, then top everything with the lemon zest, lemon juice, chopped olives and chopped cilantro. Serve the chicken with a side of potatoes and enjoy.

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