Cooking Instructions
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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 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 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.
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