Roasted Garlic Chicken And Potatoes

RECIPE: https://anitacooks.com/roasted-garlic-chicken-and-potatoes/ Tender Chicken, Creamy Potatoes and Lemony Garlic Puree for a perfectly satisfying meal. Hi Guys, today I’ll show you How to Make roasted chicken and potatoes in one dish for an easy and satisfying meal. I’m using 4 chicken thighs, bone in skin on. This recipe serves 4. To season the chicken, salt, ground black pepper, garlic powder, dried oregano and thyme. These are large russet potatoes, great for baking. Use 3 large or 4 medium. We’ll need salt, pepper and thyme to season the potatoes. Olive oil, a large yellow onion, a head of garlic, fresh lemon and flat leaf parsley. The parsley is optional. First we’ll season the chicken. Pat dry the skin, that’ll help it get nice and crispy. Mix up the spices and put it on top. The other side and under the skin for a well seasoned chicken. Set the chicken aside to marinate a little while prepping the potatoes and other ingredients. Heat your oven to 400 degrees F or 205 C.
Peel, separate and cut the tough end of the garlic cloves. Cut the onion into thick slices. That’s one juicy onion. We’ll line the bottom of a baking dish with the sliced onion. Peel the potatoes. Cut them into bite size chunks like this, don’t cut them into big pieces because they’ll take much longer to cook. Season the potatoes with salt, pepper and thyme. About 2 tablespoons of olive oil. Mix that up. The chicken will sit on top of the potatoes and all of the fat from the thighs will drip onto the potatoes and flavor them. So you don’t need too much oil on the potatoes. A little bit of olive oil to mix with the garlic. Squeeze the lemon.

I’m using a cast iron pan. A rectangular dish is actually perfect for this recipe. Any dish that can hold the potatoes in a single layer is ideal. If the potatoes are stacked on top of each other, they’ll steam rather than roast. A little bit of oil on the pan. Take the onion slices and rub the oil on both sides. 4 or 5 slices on the bottom of the pan. The potatoes go on top in a single layer. Then the chicken. The garlic, I’m going to put together in the middle. It’s easier to remove them because we’ll be pureeing the garlic. Don’t cover the pan, we want crispy chicken, not steamed chicken. Cook in the heated oven for 30 minutes. Brush a little olive oil on top of the chicken. Remove the chicken and garlic. Mix the potatoes. Put the chicken back and the garlic. Cook for another 20 minutes and the chicken should be done. The internal temperature should be 165 degrees Fahrenheit or 74 degrees Celsius. Remove the garlic. Check to make sure the potatoes are tender. If they’re not cooked, remove the chicken and put the potatoes back in the oven at a higher heat, about 450 F 230 c so they cook and get some color on them. By the way, even if the potatoes are cooked, you can put them back in the oven just to brown a little to get that golden brown appearance. Sprinkle chopped parsley all over. While the meat is resting, put the garlic in a food processor or small blender. Add about 3 tbsp lemon juice, 1 tbsp olive oil and salt to taste. Puree this. Taste and adjust salt and lemon juice. Serve the potatoes and spoon sauce from the pan over them. A piece of chicken and the soft onions. Spoon sauce over the chicken. The chicken is tender and the skin is crispy. It’s well seasoned and really tasty. The potatoes are rich and satisfying. Serve a little garlic puree on each plate. It’s lemony and tastes amazing with the potatoes and chicken. The garlic is soft and cooked so there’s no harsh bite but it’s not caramelized. For this rich dish, it’s best not to caramelize the garlic because there will be a sweet taste. This garlic puree tastes fresh and bright which is what you need to balance the richness of the chicken and potatoes. The garlic is addictive. Serve a green salad on the side. My vinegary cucumber salad or lemony chopped salad are perfect with this chicken dish.
Make the salad while the chicken is cooking. In about an hour, you’ll have a meal that even the pickiest eater will enjoy.

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