REcipe of the week:
Chicken in the oven with potatoes
Click here for printable recipe.
Serves 4-6
INGREDIENTS
3 ½ pounds medium or large russet potatoes
3 pounds bone-in chicken pieces or 1 whole chicken,
cut into pieces (skin removed, optional)
¼ cup white vinegar
Olive oil
1 tablespoon tomato paste
3 teaspoons salt
½ teaspoon cayenne pepper
3 ½ tablespoons ground cumin
8 cloves garlic, smashed into a paste with
1 teaspoon salt
PREPARATION
Peel the potatoes and slice crosswise into ¼-inch-thick rounds. Place in a colander and rinse under cold water. Drain well.
Use a small sharp knife to poke several incisions in each chicken piece. Place the chicken in a large bowl and add the vinegar, ¼ cup olive oil, the tomato paste, 1 teaspoon of the salt, ¼ teaspoon of the cayenne, 1 ½ tablespoons of the cumin, and half of the garlic paste. Use your hands to thoroughly coat the chicken.
In a large rimmed baking sheet or roasting pan, combine the potatoes, the remaining ¼ teaspoon cayenne, 2 tablespoons olive oil, 2 tablespoons cumin, remaining garlic paste, and 2 teaspoons salt. Toss to thoroughly coat the potatoes. Spread to evenly cover the pan.
Place the chicken pieces on top of the potatoes and pour any marinade remaining in the bowl over the chicken and potatoes. Marinate at room temperature for 30 minutes to 1 hour.
While the chicken is marinating, preheat the oven to 425°F.
Roast the chicken for about 30 minutes, then check. If the potatoes look dry, lightly drizzle with a little olive oil. Roast for 30 minutes more (about 1 hour total), until the chicken is cooked through. The juices should run clear when you insert a knife, and the potatoes should be crispy and browned. Remove from the oven and let rest for 15 to 20 minutes. Drizzle with additional olive oil before serving.
Recipe from “The Bread and Salt Between Us” by Mayada Anjari with Jennifer Sit, Lake Isle Press, 2018
Photo by Liz Clayman