Baked Chicken and Potatoes with Sauce

Ingredients

• 1 pack Chicken (Approximately 800g-1kg of drumsticks or thighs)
• 3 Onions (Medium sized)
• 6.5 Potatoes (6-7 medium potatoes)
• 4.5 tbsp Vegetable oil (For seasoning the vegetables; 4-5 tablespoons)
• 0.5 tea glass Vegetable oil (For the sauce; approximately 50-60ml)
• 1 tea glass Milk (Approximately 100-120ml)
• Red pepper powder (To taste)
• Black pepper (To taste)
• Thyme (Kekik; to taste)
• Salt (To taste)

Steps

1. 1

   Peel and chop the potatoes and onions into large chunks or wedges.

2. 2

   Place the chopped potatoes and onions into a large baking tray.

3. 3

   Season the vegetables with salt, pepper, and other spices, then add 4-5 tablespoons of vegetable oil and mix everything together until well coated.

4. 4

   Spread the seasoned vegetables evenly across the baking tray and arrange the chicken pieces on top.

5. 5

   In a separate bowl, whisk together the sauce ingredients: half a tea glass of vegetable oil, one tea glass of milk, and the spices (red pepper powder, black pepper, thyme, and salt).

6. 6

   Pour the sauce over the chicken pieces, ensuring they are well coated.

7. 7

   Place the tray in a preheated oven at 190°C (375°F) and bake until the chicken is golden brown and cooked through, and the potatoes are tender.

Notes

The author suggests serving this dish with a side of salad and rice (pilav). The 'tea glass' (çay bardağı) is a standard Turkish measurement roughly equivalent to 100-125ml.

Nutrition per serving

• main course
• chicken
• baked
• Turkish
• dinner
• potato