Spiced Garlic Chicken Potato Bake
Course: DinnerCuisine: MediterraneanDifficulty: Easy4
servings40
minutes40
minutesI made this for my daughter and a house guest-It was a HIT!!! I let the chicken marinate for about 4 hours with the garlic and potatoes. I then poured it all out on a parchment paper lined baking tray with sides. I baked it and the chicken had such great flavor and was so moist. The key to great chicken is to allow it to rest. Once I pulled it from the oven I lightly put foil over the pan and allowed it to rest for about 8 minutes.
Ingredients
1/4 cup extra virgin olive oil
2 teaspoon Pomegranate Molasses
1 Tablespoon allspice
1 teaspoon ground coriander
3/4 teaspoon ground cinnamon
1/8 teaspoon ground cardamom
Kosher salt and ground pepper
1 whole chicken, cut into 8 pieces
1 1/2 lb red potatoes, tiny ones-left whole or if larger quartered
8 cloves garlic, peeled
Flat leaf parsley, chopped for garnish
Directions
- In a lg bowl, stir together oil, molasses, allspice, coriander, cinnamon, cardamom, salt and pepper. Add the chicken, potatoes, and garlic. Toss to coat. Cover and refrigerate for 1 to 4 hours.
- Line a rimmed baking sheet with parchment paper and preheat oven to 425, ( my oven has a roast setting, so that is how I cooked the chicken)
- Pour the contents from the bowl onto the prepared pan and place in the oven for 20 minutes. Give the pan a shake to make sure everything cooks evenly and cook another 15-20 minutes. You may want to increase the temperature to 450 for 3-5 minutes to brown the chicken and potatoes. Remove the pan from the oven when the chicken registers 160 and place foil over for 8-10 minutes.
- Serve on heated plates drizzled with the juices and garnished with the parsley. You may want to drizzle with more Pomegranate Molasses.
