Baked Garlic Chicken And Potatoes Recipe

Posted on
Baked Garlic Chicken and Potatoes Garnished with Chopped Scallion in a Platter Baked Garlic Chicken and Potatoes Recipe

Crisp-tender baked garlic chicken and potatoes — This is your new go-to quick and easy dinner for the family! Chicken thighs, potatoes and red onion, bake everything in one single pan with just a simple seasoning of salt, pepper, garlic powder, and Cayenne powder.

INGREDIENTS

Yield: 3 to 4 Servings

6 to 8 bone-in, skin-on chicken thighs
1 lb (450g) potatoes, peeled quartered
1 red onion, quartered
2 tablespoons extra virgin olive oil
2 teaspoons minced garlic powder
½ teaspoon hot cayenne chili powder
2 tablespoons chopped fresh scallion
Kosher salt and freshly ground pepper, to taste

INSTRUCTIONS

1. Preheat your panggangan to 400°F (200°C) for 15-20 minutes. Lightly oil a rimmed baking sheet/roasting pan or coat with nonstick spray.

2. In a large bowl, whisk together chicken thighs, potatoes, garlic powder and chili powder. Season to taste with salt and pepper and mix well with your hands to help spices penetrate the meat and potatoes. Make sure to wash your hands afterward!

3. Place chicken, potatoes and red onion in a single layer onto the prepared baking pan. Add a drizzle of olive oil.

4. Roast in the preheated panggangan until the chicken is completely cooked through, reaching an internal temperature of 165°F (75°C), about 25-30 minutes. Then broil for 2-3 minutes to make it crisp.

5. Remove from oven. Cover with foil and allow to rest for 5-10 minutes while the juices settle before serving. Serve hot, garnished with chopped scallion and drizzled with lemon juice.

Note: Cooking time will vary depending on the size and thickness of the chicken thighs and potatoes. After step 2, you can directly transfer the chicken, potato and spices in a air-tight sealed bag and keep it in the fridge or freezer and pop in the panggangan when needed.

Source: eatwell 101

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

Leave a Reply

Your email address will not be published. Required fields are marked *