@kalejunkie ONE PAN MEDITERRANEAN ROASTED CHICKEN & LEMONY POTATOES, brought to you by @potterybarn 🙂 If you are looking for an easy dinner for gatherings, make this! Juicy, perfectly seasoned chicken with crispy skin, served with lemony potatoes, ahhhh it’s so good!
My seasonal dinnerware and cute easter goblets are @potterybarn! They not only have great furniture, they have great kitchen items too! Comment LINKS or SPRING and I will send you links!
Makes 8 -10 servings
8-10 bone in, skin on chicken thighs
3 tb olive oil
2/3 cup greek yogurt
1/4 cup tomato paste
1 tb cumin
1 tb paprika
1 tsp kosher salt
1 tsp ground black pepper
1 tsp coriander
5 cloves garlic, mashed
6 potatoes of choice—I like yukon gold
2 lemons, 1 of which is zested
Garnish: chopped parsley
Preheat oven to 425F. Pat chicken dry. Add to a large bowl and toss very well with the olive oil, yogurt, tomato paste, seasonings and mashed garlic. The more you coat well, the better! Arrange chicken on a baking sheet/tray. Keep the bowl. Next, wash and cut potatoes. Add them to the bowl that the chicken was in and squeeze one lemon and add the zest of one lemon. Toss to coat well then add the potatoes to the baking sheet/tray. Cover with foil. Bake one hour and ten minutes. Remove foil. Then turn broiler on high and make sure the rack is high. Broil 3 minutes or so until the skin gets crispy. Remove from oven. Plate and drizzle juices from the chicken on top. Serve and enjoy!
#mypotterybarn #roastedchicken
4 Comments
Spring
Chicken looks awfully much like Indian cooking
I see you white woman!! This looks good as hell!!
Thank you