Yield: 6

Zesty Roasted Chicken and Potatoes

This easy zesty roasted chicken and potatoes sheet pan meal is a great weeknight dinner with minimal prep and delicious flavor!

Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour

Ingredients

  • 2 pounds bone-in chicken legs and thighs
  • 5 Russet potatoes, sliced into 1/2" pieces
  • 1 shallot, chopped
  • 12 garlic cloves, (6 whole, 6 minced)
  • 1/2 cup plus 1 tablespoon olive oil
  • 2 lemon, juice and zest
  • 2 tablespoons tomato paste
  • 1 tablespoon honey
  • 1 tablespoon vinegar
  • 1/2 teaspoon allspice
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1 teaspoon garlic powder
  • 1 teaspoon cardamom
  • 2 teaspoons paprika
  • 2 teaspoons salt
  • 1/2 cup fresh parsley, chopped

Instructions

  1. Preheat the oven to 400°F/200°C and line a large baking sheet with aluminum foil then set it aside.
  2. In a food processor or blender, combine the shallot, 6 of the garlic cloves, 1/2 cup olive oil, the zest of one lemon, juice of one lemon, tomato paste, honey, white vinegar, allspice, cumin, coriander, garlic powder, cardamom, paprika, and salt.
  3. Pulse this mixture until it is smooth. red sauce blending in blender
  4. Peel and slice the potatoes, then spread them over the prepared baking sheet in an even layer.
  5. Pat dry the chicken legs and thighs, then slice each of them 2 to 3 times, just 1/4" into the meat. Place the chicken on top of the potatoes. hand laying raw chicken legs onto sheet pan with potatoes
  6. Pour the sauce over the meat making sure all pieces are coated well. It will drip onto the potatoes but does not have to coat them.
  7. Cover the mixture with aluminum foil and bake for 40 minutes. Then, remove the aluminum foil, and cook for an additional 10 minutes. foil being put on top of chicken and potatoes on sheet pan
  8. While the chicken finishes cooking, heat a skillet over medium heat. Add in 1 tablespoon olive oil and the garlic. Heat for 2 to 3 minutes, stirring regularly so the garlic does not burn. teal spoon in skillet with parsley and garlic
  9. Add in the juice of one lemon and the parsley. Cook for 1 to 2 minutes until the parsley is wilted.
  10. Remove the chicken from the oven, and pour the garlic-parsley mixture over the top. Let stand for 5 minutes before serving. metal pan holding potatoes and chicken

Notes

This can be made with boneless skinless chicken thighs or breasts if you prefer a healthier option.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 522Total Fat: 19gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 220mgSodium: 921mgCarbohydrates: 40gFiber: 5gSugar: 6gProtein: 46g