Ramadan Mubarak Insha Allah! Here we are blessed with another holy month, and I have chosen to make a delicious one-pan chicken meal.
A roast chicken can easily be a weekly family affair, so although we may have our firm favorites, it is nice to change up the dish every once in a while.This roast chicken is marinated and baked in the same dish.
The marinade is quite scrumptious, and with the potatoes scattered around just before baking, this one-pan roast chicken is a meal in its own right.
Laura in the Kitchen is inspiration behind the recipe, with a treasure trove of recipe videos on youtube.
I used a whole chicken cut up into eight pieces, but you can use all drumsticks or breasts, just make sure they are bone-in and skin-on.
1 x 1.5 kg chicken, cut into 8 pieces
2 tsp paprika
2 Tbsp of fresh rosemary, leaves stripped from the stem and roughly chopped
2 tsp powdered garlic
2 tsp powdered onion
1 1/2 tsp dried thyme
2 Tbsp sage
1 Tbsp Dijon mustard
1/4 cup olive oil
1 lemon, juice
1 1/2 tsp salt
12 cloves garlic, unpeeled
500g potatoes, cut into large cubes
In an oven-proof dish which you will bake your chicken in, whisk together the paprika, thyme, granulated onion, garlic, sage, mustard, olive oil, lemon juice, salt and pepper. Throw in the squeezed lemon as well.
Once your marinade is combined, add the chicken and garlic cloves and make sure its well coated.
Cover and marinate for a few hours.
Preheat your oven to 400F, and surround the chicken with the potatoes.
Roast for about 1 and a half hours until the chicken is fully cooked through and the potatoes are golden brown.
صحة و عافية