Ingredients
Chicken and Potatoes
- 8 chicken thighs and drumsticks (about 2 ½ pounds)
- 1 ½ pounds baby potatoes, halved
Marinade
- ¼ cup olive oil
- ¼ cup lemon juice
- 6 garlic cloves, pressed
- 1 teaspoon 7 spice
- 1 teaspoon paprika
- 2 teaspoons salt
- 1 teaspoon black pepper
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Dry the chicken and potatoes thoroughly with paper towels to ensure crispiness during baking. Place them evenly in a 9 x 13-inch oven-safe rimmed baking dish.
- Prepare Marinade: In a small bowl, whisk together the olive oil, lemon juice, pressed garlic, 7 spice, paprika, salt, and black pepper until well combined. Drizzle this flavorful sauce evenly over the chicken in the baking dish.
- Coat Potatoes and Chicken: Add the halved baby potatoes to the baking dish and use your hands or tongs to evenly coat both the chicken and potatoes with the marinade, ensuring all pieces are thoroughly covered.
- Bake: Place the baking dish uncovered in the preheated oven. Bake for 55-65 minutes, or until the potatoes are fork-tender and the chicken is fully cooked, reaching an internal temperature of 165°F (74°C).
- Broil for Color: If desired, broil the dish for an additional 3-5 minutes to achieve a golden brown and slightly crispy finish on the chicken skin and potatoes.
- Rest and Serve: Remove from the oven and let the chicken rest for 5 minutes. Garnish with fresh parsley before serving to add a pop of color and freshness.
Notes
- Ensure the chicken is fully cooked by checking that its internal temperature reaches 165°F (74°C).
- You can substitute baby potatoes with fingerling potatoes or small Yukon Gold potatoes.
- Adjust seasoning according to taste preferences, particularly the salt level.
- If you prefer a spicier dish, add a pinch of cayenne pepper to the marinade.
- Make sure to dry the chicken and potatoes thoroughly before baking to help the skin crisp up nicely.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
