Oven-Roasted Chicken and Potatoes

Ingredients

• 2 lb chicken legs and thighs
• 3 potatoes (3-4 potatoes, cut into thick slices)
• 3 tbsp tomato paste
• 8 garlic cloves (8-10 cloves; adjust to taste)
• fresh parsley or coriander (A handful; reserve additional parsley for garnish if desired)
• 2 lemons (Freshly squeezed; use the juice)
• 2 tbsp white vinegar (2-3 tbsp)
• salt (To taste)
• 1 tsp red chili powder
• 1 tbsp Cajun seasoning (Plus more to sprinkle on top)
• 1 tbsp garlic powder
• 1 small onion
• 1 tbsp onion powder
• 4 tbsp oil

Steps

1. 1

   Add the onion, tomato paste, garlic, fresh parsley or coriander, freshly squeezed lemon juice, oil, salt, red chili powder, garlic powder, onion powder, Cajun seasoning, and white vinegar to a food processor.

2. 2

   Process the mixture until it becomes smooth and forms the marinade.

3. 3

   Preheat the oven to 375°F (190°C).

4. 4

   Arrange the thickly sliced potatoes in a single layer in a baking dish or skillet.

5. 5

   Place the chicken legs and thighs over the potatoes. Make cuts in the chicken so the marinade can penetrate.

6. 6

   Brush the blended marinade evenly over both the chicken and potatoes.

7. 7

   For best results, marinate the chicken overnight before roasting if desired.

8. 8

   Sprinkle additional Cajun seasoning over the top.

9. 9

   Cover the baking dish and roast at 375°F (190°C) for 30 minutes.

10. 10

    Uncover the dish, increase the oven temperature to 425°F (220°C), and bake for an additional 20-30 minutes, until the liquid has evaporated and the chicken is cooked through.

11. 11

    Serve hot, garnished with additional parsley if desired.

Notes

Adjust the garlic and chili powder to the desired level of spiciness. Use fresh, high-quality ingredients for the best flavor. The source does not specify the final internal temperature for the chicken; confirm that it is fully cooked before serving.

Nutrition per serving

• main
• roasted
• oven-baked
• chicken
• potatoes
• dinner
• high-protein
• gluten-free