CHICKEN AND POTATOES 2025 May 19 Written By Summer Ahmed https://www.youtube.com/shorts/e7bVvH9bqX0PrintCHICKEN AND POTATOES 2025Yield 6Prep time15 MinCook time1 HourTotal time1 H & 15 MIngredients8 large garlic cloves, peeled¼ cup hot pepper paste (or you can use tomato paste for less heat) ⅓ cup greek yogurt1 lemon, juiced ¼ cup olive oil ¼ tsp paprika½ tsp chili powder ½ tsp coriander ¼ tsp cumin ½ tsp dried parsley ¼ tsp ground turmeric 2 lbs russet potatoes, peeled and cut into ½ inch pieces 5 bone-in skin on chicken thighs 4-5 chicken drumsticks Kosher salt Garlic Oil Sauce:5 garlic cloves, finely minced ⅓ cup olive oil ½ tsp red pepper flakes 2 Tbsp fresh parsley, finely chopped InstructionsIn a blender or a food processor combine the 8 garlic cloves, hot pepper paste or tomato paste, yogurt, lemon juice, olive oil, paprika, chili powder, coriander, cumin, dried parsley, and ground turmeric. Blend until nice and smooth and set aside. Preheat your oven to 375 F. Pat the chicken thighs dry on both sides with a paper towel, then score the skin lightly with a sharp knife a couple times over.Spread the cut potatoes out onto a sheet tray then arrange the chicken pieces on top in an even layer spaced out. Sprinkle everything with salt, flipping the chicken over to salt the back sides as well. Once salted, pour the spiced marinade all over the chicken and potatoes and toss everything together until fully coated. Cover the tray tightly with foil and place into the preheated oven to cook for 30 minutes. While the chicken is cooking, combine the minced garlic and olive oil in a skillet and bring to a light simmer over medium high heat. Stir in the red pepper flakes and parsley and cook for another 1 minute, just until fragrant. Remove from the heat and set aside until the chicken and potatoes are done cooking. After 30 minutes, remove the foil from the tray and return the chicken to the oven, uncovered, for another 15-20 minutes, or until the potatoes are nice and soft and the chicken reaches an internal temperature of 165 F. Remove the pan from the oven and drizzle the whole thing with the garlic olive oil sauce. Let rest 10 minutes before serving and enjoy! Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalanceCreated using The Recipes Generator chickeneasyhealthymeal prep Summer Ahmed
CHICKEN AND POTATOES 2025 May 19 Written By Summer Ahmed https://www.youtube.com/shorts/e7bVvH9bqX0PrintCHICKEN AND POTATOES 2025Yield 6Prep time15 MinCook time1 HourTotal time1 H & 15 MIngredients8 large garlic cloves, peeled¼ cup hot pepper paste (or you can use tomato paste for less heat) ⅓ cup greek yogurt1 lemon, juiced ¼ cup olive oil ¼ tsp paprika½ tsp chili powder ½ tsp coriander ¼ tsp cumin ½ tsp dried parsley ¼ tsp ground turmeric 2 lbs russet potatoes, peeled and cut into ½ inch pieces 5 bone-in skin on chicken thighs 4-5 chicken drumsticks Kosher salt Garlic Oil Sauce:5 garlic cloves, finely minced ⅓ cup olive oil ½ tsp red pepper flakes 2 Tbsp fresh parsley, finely chopped InstructionsIn a blender or a food processor combine the 8 garlic cloves, hot pepper paste or tomato paste, yogurt, lemon juice, olive oil, paprika, chili powder, coriander, cumin, dried parsley, and ground turmeric. Blend until nice and smooth and set aside. Preheat your oven to 375 F. Pat the chicken thighs dry on both sides with a paper towel, then score the skin lightly with a sharp knife a couple times over.Spread the cut potatoes out onto a sheet tray then arrange the chicken pieces on top in an even layer spaced out. Sprinkle everything with salt, flipping the chicken over to salt the back sides as well. Once salted, pour the spiced marinade all over the chicken and potatoes and toss everything together until fully coated. Cover the tray tightly with foil and place into the preheated oven to cook for 30 minutes. While the chicken is cooking, combine the minced garlic and olive oil in a skillet and bring to a light simmer over medium high heat. Stir in the red pepper flakes and parsley and cook for another 1 minute, just until fragrant. Remove from the heat and set aside until the chicken and potatoes are done cooking. After 30 minutes, remove the foil from the tray and return the chicken to the oven, uncovered, for another 15-20 minutes, or until the potatoes are nice and soft and the chicken reaches an internal temperature of 165 F. Remove the pan from the oven and drizzle the whole thing with the garlic olive oil sauce. Let rest 10 minutes before serving and enjoy! Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalanceCreated using The Recipes Generator chickeneasyhealthymeal prep Summer Ahmed
