Mom’s Chicken & Potatoes
I grew up on this dish and many varieties of it. My mom makes this often for Shabbat dinner. It’s fairly simple and easy, great for beginners!
It can easily be made in advance and then just warmed up and broiled to get crispy on top! You can use boneless chicken, as pictured, but it tastes better and probably more juicy with bone-in chicken! Don’t be afraid of the dark meat! I added peas when I took this photo, however just omit the peas if you are paleo or doing a whole30 or use frozen green beans instead! This is a one pan dish you definitely want to have in your repertoire! So let’s dig in…
I N G R E D I E N T S
1/2 cup olive oil
1 juicy lemon, juiced
1/2 tablespoon minced garlic or about 2-3 cloves
1.5 teaspoons salt
1/2 teaspoon pepper
1/2 cup broth
1 tablespoon paprika
1 cup frozen peas, optional (omit for paleo/whole30)
1 whole chicken cut up or 2 breasts and 4 thighs (about 2 pounds of chicken, bone-in is best)
3-4 russet potatoes, peeled and cut into medium chunks
I N S T R U C T I O N S
Preheat oven to 375 degrees.
Place all ingredients except chicken, potatoes and peas, in a measuring cup and mix with a whisk to combine.
In a baking dish with a lid (or you can use foil) place the chicken pieces and cut potatoes, lay them out in one layer.fP our marinade over chicken and potatoes and then sprinkle frozen or fresh peas on top, if using.
Cover dish and bake for 1 hour, until fully cooked (chicken temp should be 165 degrees). At this point, you can let the dish cool and store in fridge to be eaten another day. Or you can continue to the next steps.
Increase oven temperature to 500.
Take off cover or foil and place back into the oven to crisp up. Bake for another 15-20 minutes or until you see crisp edges on the potatoes.
If you try this recipe, let us know! Leave a comment and don’t forget to tag a photo using #feedyoursister on Instagram. Cheers, friends!
