Oven Roasted Chicken and Potatoes

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Looking for a savory delight to indulge in but don’t have the time to cook? Yearning that spicy and crispy treat to devour in? Well then, here is the perfect recipe for you! This only takes about 30 minutes to prepare and lets your oven do rest of the chore. It is an oven roasted chicken and potatoes and will fill about half a dozen hungry tummies. The recipe has two components, all homemade and fresh, plus better baked than fried!

Preparing the chicken:
Ingredients:
For the marinade:

  1. skinless chicken- 6 pieces
  2. sour yoghurt- 1 tbsp
  3. vinegar- 2 tsp
  4. garlic powder/paste- 1 tsp
  5. smoked Paprika- 1 tsp
  6. garam Masala (Indian spice mix) – 1 tsp
  7. cumin powder- 1 tspn
  8. coriander powder- 1 tspn
  9. fenugreek powder- 1 tsp
  10. crushed black pepper- 1 tsp
  11. salt- 1 tsp
  12. dried thyme- ½ tsp
  13. rosemary: ½ tspn
  14. onion powder/paste- 1 tsp
  15. whole garlic cloves- 4 cloves

Procedure:

Clean and cut the chicken and remove the skin. Get rid of the excess moisture by tapping on it with a kitchen towel. Mix all the ingredients listed under the marinade by adding the sour yoghurt first and then one by one the rest. Slash the chicken pieces with a knife, forming 2-3 deep slashes in each or prick the entire piece with a fork. This is to ensure that maximum flavor penetrates the chicken. Now it is time to get messy! Go in with your hands and cover all the pieces well with the marinade. Peel the garlic cloves and throw them in. Cover with cling film and let sit in room temperature for about 2-4 hours (remember the longer the better). You might want to consider resting in the fridge if the weather is too hot.
Preparing the potatoes:
Ingredients:

  1. large potatoes- 4 pieces
  2. olive oil- 1 tbsp
  3. salt- 2 tspn (potatoes and salt go hand in hand!)
  4. crushed black pepper- 1 tsp
  5. red chili powder- 1 tsp or according to your spice level
  6. dried parsley flakes- 1 tsp
  7. dried oregano- 1 tsp
  8. thyme- 1 tsp
  9. rosemary- 1 tsp
  10. turmeric- ½ tsp (only for color)
  11. garlic powder- 1 tspn
  12. onion powder- 1 tspn

Procedure:

Peel and wash the potatoes, this will help to get rid of the excess starch. Cut them into any fat shape as they will shrink when baked, preferably wedges or hemispheres. Prepare them just before hitting them and the chicken in a preheated oven at  180°C/ 360°F. Make the marinade first by starting with olive oil and then adding everything else in it. Mix it well and then drop in the cut potatoes. Make sure each and every piece is well coated. It is now time to unwrap the marinated chicken and you will notice a change in color from yellow ochre to bright orange. Bring out your roasting tray and lay the pieces of chicken. Side by side, lay your potatoes. Also add in any excess marinade left with the help of a brush. At last, throw in the cloves of garlic from the chicken marinade on top of everything. Now this is ready to be baked! Leave it for 30 minutes in the oven. When the timer rings, you will see the top parts of the potatoes have crisped up and the chicken has turned a fiery orange color. Take them out by wearing gloves and flip each and every piece with the help of tongs. Do not put the tray directly on top of any cloth material not even plastic table clothes. Remember they are sizzling hot at this stage so safety concerns! Return them back under the heat for another 30 minutes in the same setting.

Finally after 30 minutes you will surely have a succulent, juicy, tender chicken and crispy potatoes to tag along. The smell itself will make you ravenous! Make sure to insert a skewer in the chicken to ensure it is fully cooked through. Don’t wait but serve immediately. This will be very hot so lift them on a plate with the help of tongs and serve with your favorite dip.  You can also top with cilantro and lemon wedges as presentation matters. What is eye catching will automatically augment the taste. It serves six but you can double or triple the recipe to feed more. This is an excellent crowd pleaser.

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