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SideChef
Recipes
Dairy-Free
Chicken and Potatoes
Recipe

13 INGREDIENTS • 8 STEPS • 1HR 30MINS

Chicken and Potatoes

5
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
Bone-In Chicken Leg
2
Bone-In Chicken Legs
Sriracha
to taste
Sriracha
Kosher Salt
to taste
Kosher Salt
Garlic Paste
to taste
Garlic Paste
Dried Oregano
to taste
Dried Oregano
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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