Directions
- 1Place chicken and potatoes in a baking tray.
- 2Add Six Gun Grill Hot seasoning.
- 3Add Garlic & Herb seasoning.
- 4Drizzle over some cooking oil or olive oil.
- 5Mix everything until well combined.
- 6Add fresh rosemary and thyme.
- 7Add sliced lemon wedges.
- 8Squeeze over some fresh lemon juice.
- 9Bake uncovered in a preheated oven at 200°C for 40 minutes.
- 10Remove from the oven.
- 11Drizzle sticky marinade with soy sauce from Ina Paarman's Kitchen over the chicken and potatoes.
- 12Brush the sauce over the chicken and potatoes.
- 13Place back into the oven for another 10 to 15 minutes.
- 14Serve with savory rice, which was made with leftover rice, peas and corn.
- 15Pour over the pan juices.
Ingredients
- Chicken and potatoes
- Six Gun Grill Hot seasoning
- Garlic & Herb seasoning
- Cooking oil
- Olive oil
- Fresh rosemary
- Fresh thyme
- Lemon wedges
- Fresh lemon juice
- Sticky marinade with soy sauce
Equipment
Baking trayBrushTongsPlateSmall pot
Tips
- You can add any marinade or sauce that you want or make it according to your own taste.
- You can serve it with any side dish of your choice, such as couscous, vegetables, or a salad.
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