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.
Total Time
1hr 30min
5.0
1 Rating
Author: Chef's Opinion
Servings:
2
Ingredients
•
2
Bone-In Chicken Legs
•
to taste
Sriracha
•
to taste
Kosher Salt
•
to taste
Garlic Paste
•
to taste
Dried Oregano
•
to taste
Dried Thyme
•
2
Tbsp
Extra-Virgin Olive Oil
•
2
Large
White Potatoes
, peeled, thinly sliced
•
1
Onion
, roughly chopped
•
1
Red Chili Pepper
, roughly chopped, deseeded
•
2
Tbsp
Fresh Parsley
, chopped
•
2
Tbsp
Scallions
, sliced
•
3
cups
Chicken Broth
Cooking Instructions
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.
2.
Preheat oven to 425 degrees F (220 degrees C).
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.
4.
Add the veggies to the bottom of a baking dish or cast iron pan.
5.
Top the potatoes with the marinated chicken. Add Chicken Broth (3 cups).
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.
7.
After removing from oven, let the dish rest lightly covered for at least 5 minutes.
8.
Serve and enjoy!
Nutrition Per Serving
CALORIES
436
FAT
27.7 g
PROTEIN
15.0 g
CARBS
35.3 g
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