Ever just go in the kitchen, and see what you had then made a delicious meal out of it? This recipe was made on a whim! I had some garlic sauce that I made the day before and chicken sitting in the fridge ready to be cooked. I needed some sort of side and absolutely LOVE potatoes, especially crispy ones. So, I roasted some chicken with some amazing potatoes and we had a fantastic dinner.
You can use whatever chicken you please but I recommend bone in with skin on for this recipe. Keep in mind that depending on the size of your chicken that cooking time will be different. Hence, why it is important to invest in a thermometer to read the chicken’s temperature which should be 165-170 F. I actually meant to spatchock my chicken but failed at doing so and was left with two flattened cuts of the thigh with the wing, leg, and breast attached.
Servings: 2-4 people
Total time: approx. 1 hour
Chicken of choice (I used a 4 lb chicken and cut it into 2 pieces with the backbone removed (it is flatter that way) for quicker cook time) *You can use chicken thighs
2-3 tbsp of toum (garlic sauce)
1 tbsp of dried thyme
2 tbsp fresh lemon juice
2 tbsp of paprika
2 tbsp of garlic powder
2 tbsp of all spice
Salt & pepper
5 Idaho potatoes cut into small cubes (any potatoes will do)
2 tbsp of olive oil
Salt & pepper
1 tbsp of toum (garlic sauce)
Preheat oven to 375 F.
Scatter potatoes in a large nonstick baking pan and coat it with garlic sauce, olive oil, and the seasonings. Keep some space in between potato pieces for a great crust on the potatoes. Place in the oven for about 30 min. Flip the potatoes halfway into baking.
Take your clean chicken and rub garlic sauce underneath the skin and all over the chicken. *I clean my chicken with vinegar and lemon juice then pat dry.
Add all the above seasonings as well and rub it into the chicken pieces.
Place in a cast iron skillet or baking pan and bake for about 40 min on 375 F. After the 35-minute mark, start checking on the chicken’s temperature. Chicken is cooked perfectly if 165F is read on a thermometer.
Take out and set aside to allow chicken rest time before diving in. This way, juices will remain in the chicken.
By this point, potatoes should be done and set aside in serving platter then chicken will be layered on top! I used the cast iron skillet the chicken was cooked in as my serving platter to maximize the flavor in the pan.