GARLIC LEMON CHICKEN AND POTATOES

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GARLIC LEMON CHICKEN AND POTATOES

Yield 4-6

Prep time

20 Min

Cook time

50 Min

Total time

1 H & 10 M

Ingredients

• 2 lb chicken thighs and drums
• 3-4 large potatoes (Russet or Yukon Gold Potatoes work best here)

Marinade:

• 1 lemon, zest and juice
• 8-12 cloves garlic, minced
• 1 Tbsp hot pepper paste
• 1 tsp honey
• ⅓ cup olive oil
• 1 handful of cilantro (about ½ cup)
• ¼ tsp oregano
• ¼ tsp rosemary
• ¼ tsp thyme
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp garlic powder
• ¼ tsp onion powder
• 1 tsp paprika
• ¼ tsp cayenne pepper

To Finish:

• 2 Tbsp lemon juice
• ¼ cup olive oil
• 3 Tbsp finely chopped garlic
• ¼ cup chopped cilantro
• Kosher salt to taste

Instructions

1. Preheat the oven to 375 degrees.
2. Wash and peel the potatoes, then cut them in half lengthwise and then cut each half into ¼ inch slices. Place all the cut potatoes into a large bowl of cold water and let sit while you make the chicken marinade.
3. In a food processor or blender add all the ingredients for the chicken marinade and blend until smooth.
4. Drain the potatoes and spread them out onto a large sheet tray. Place the chicken legs on top of the potatoes and pour the marinade over everything. Toss thoroughly to coat all the potatoes and chicken and then cover tightly with foil.
5. Bake for 30 minutes covered, then remove the sheet tray, remove the foil and increase the heat of the oven to 425 F. Bake for another 10-12 minutes until everything is nice and caramelized.
6. To make the topping: in a small bowl combine the lemon juice, minced garlic, chopped cilantro, olive oil and salt. Stir together then add the mixture to a small saucepan or pot and bring to a simmer just until the garlic is fragrant.
7. Once the potato and chicken are done, remove from the oven and pour the garlic olive oil lemon mixture on top of everything and serve immediately.

Did you make this recipe?

Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance

Print

GARLIC LEMON CHICKEN AND POTATOES

Yield 4-6

Prep time

20 Min

Cook time

50 Min

Total time

1 H & 10 M

Ingredients

• 2 lb chicken thighs and drums
• 3-4 large potatoes (Russet or Yukon Gold Potatoes work best here)

Marinade:

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

Spice Blend:

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

To Finish:

• ¼ cup olive oil
• 3 Tbsp finely chopped garlic
• ¼ cup chopped cilantro
• Kosher salt to taste

Instructions

1. Preheat oven to 375 degrees
2. Make the spice mixture by combining paprika, chili powder, garlic powder, salt and cumin.
3. 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.
4. Clean, peel and cut potatoes into 1 inch half circle wedges. Place the potatoes in a baking dish and then add the chicken legs and thighs. Pour the marinade over top and toss everything together so it's evenly coated in the marinade.
5. Cover with aluminum foil. Bake for 40 minutes, then uncover. Place the pan back into the oven and bake for another 10 minutes, or until the chicken is fully cooked and a thermometer inserted into the thickest part of the meat registers 165F.
6. In a small pan on medium high heat warm olive oil, then add minced garlic. Constantly stir for 30 seconds to 1 minute. Turn off the heat, add cilantro, then pour over the chicken and potatoes and serve immediately.

Did you make this recipe?

Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance