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SideChef
Recipes
Chicken and Potatoes
Recipe

13 INGREDIENTS • 8 STEPS • 1HR 30MINS

Chicken and Potatoes

5.0
1 rating
The method of infusing the potatoes with the juices and fat from the chicken while they cook on top of each other makes for a wonderful, delicious dish.
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Chef's Opinion
After being in the food industry for 49 years, it gives me great pleasure to share some of my food.
https://chefsopinion.org/
The method of infusing the potatoes with the juices and fat from the chicken while they cook on top of each other makes for a wonderful, delicious dish.
1HR 30MINS
Total Time
$1.72
Cost Per Serving
Ingredients
Servings
2
us / metric
Sriracha
to taste
Kosher Salt
to taste
Garlic Paste
to taste
Garlic Paste
Dried Oregano
to taste
Dried Thyme
to taste
Dried Thyme
Extra-Virgin Olive Oil
2 Tbsp
Extra-Virgin Olive Oil
White Potato
2
Large White Potatoes, peeled, thinly sliced
Onion
1
Onion, roughly chopped
Red Chili Pepper
1
Red Chili Pepper, roughly chopped, deseeded
Fresh Parsley
2 Tbsp
Fresh Parsley, chopped
Scallion
2 Tbsp
Scallions, sliced
Chicken Broth
3 cups
Chicken Broth
Nutrition Per Serving
VIEW ALL
Calories
436
Fat
27.7 g
Protein
15.0 g
Carbs
35.3 g
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Chicken and Potatoes
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Chef's Opinion
After being in the food industry for 49 years, it gives me great pleasure to share some of my food.
https://chefsopinion.org/
Cooking InstructionsHide images
step 1
Season Bone-In Chicken Legs (2) with Sriracha (to taste), Kosher Salt (to taste), Garlic Paste (to taste), Dried Oregano (to taste), and Dried Thyme (to taste). Add Extra-Virgin Olive Oil (1 Tbsp) and mix to coat. Let it sit to marinate.
step 1 Season Bone-In Chicken Legs (2) with Sriracha (to taste), Kosher Salt (to taste), Garlic Paste (to taste), Dried Oregano (to taste), and Dried Thyme (to taste). Add Extra-Virgin Olive Oil (1 Tbsp) and mix to coat. Let it sit to marinate.
step 2
Preheat oven to 425 degrees F (220 degrees C).
step 3
Into another bowl, add White Potatoes (2), Onion (1), Red Chili Pepper (1), Fresh Parsley (2 Tbsp), Scallions (2 Tbsp), and Extra-Virgin Olive Oil (1 Tbsp). Season with additional sriracha, kosher salt, garlic paste, oregano, and thyme. Mix well.
step 3 Into another bowl, add White Potatoes (2), Onion (1), Red Chili Pepper (1), Fresh Parsley (2 Tbsp), Scallions (2 Tbsp), and Extra-Virgin Olive Oil (1 Tbsp). Season with additional sriracha, kosher salt, garlic paste, oregano, and thyme. Mix well.
step 4
Add the veggies to the bottom of a baking dish or cast iron pan.
step 4 Add the veggies to the bottom of a baking dish or cast iron pan.
step 5
Top the potatoes with the marinated chicken. Add Chicken Broth (3 cups).
step 5 Top the potatoes with the marinated chicken. Add Chicken Broth (3 cups).
step 6
Bake for 1 hour, or until chicken is cooked through but not dry. The chicken should be 165 degrees F (75 degrees C) at the thickest part at the bone.
step 7
After removing from oven, let the dish rest lightly covered for at least 5 minutes.
step 7 After removing from oven, let the dish rest lightly covered for at least 5 minutes.
step 8
Serve and enjoy!
step 8 Serve and enjoy!
Tags
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Dairy-Free
Gluten-Free
Lunch
Date Night
Shellfish-Free
Dinner
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