CHICKEN AND POTATOES

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CHICKEN AND POTATOES

Yield 6-8

Prep time

8 Hour

Cook time

55 Min

Total time

8 H & 55 M

Ingredients

• 5 lb chicken thighs and drums
• 3-4 large potatoes

Spice Mixture:

• 2 Tbsp paprika
• 2 Tbsp chili powder
• 2 Tbsp garlic powder
• 2 Tbsp salt
• 2 tsp cumin

Marinade:

• 2 lemons, zest and juice
• 8-12 cloves garlic, minced
• 1 shallot, chopped
• 1 bunch fresh cilantro, chopped
• 1 tsp fresh rosemary, chopped
• 1 tsp fresh thyme, chopped
• 1 tsp fresh sage, chopped
• 1/4 cup olive oil
• 1/4 cup white vinegar

To Finish:

• 1 Tbsp olive oil
• 4-5 cloves garlic, minced
• 1/4 cup fresh cilantro

Instructions

1. In a small ball, make the spice mixture by combining paprika, chili powder, garlic powder, salt and cumin.
2. To make marinade, add lemon zest and juice, garlic, shallot, cilantro, rosemary, thyme, sage and half of the prepared spice mixture. Then add olive oil, vinegar, and half of the lemon juice lemons. Blend until completely mixed. Pour marinade over chicken. Massage until the chicken is completely coated. Cover and refrigerate overnight.
3. Preheat oven to 375 degrees
4. Remove chicken from the refrigerator after marinating overnight. Set aside.
5. Clean, peel and cut potatoes into 1 inch half circle wedges. Sprinkle with the other half of the seasoning mixture, then coat with some of the chicken marinade.
6. Place marinated chicken in an even layer on top of the seasoned potatoes. Cover with aluminum foil. Bake for 40 minutes, then uncover. Place pan back into the oven and bake for another 10 minutes. Remove, set aside and make the finishing touch!
7. In a small pan on medium high heat warm olive oil, then add minced garlic. Constantly stir for 30 seconds to 1 minutes. Turn off the heat, add cilantro, then drizzled on chicken.

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