Caveman Crispy Chicken & Smashed Potatoes
Directions
- 1Preheat oven to 375°F.
- 2In a large bowl, mix together ¼ cup olive oil, minced or powdered garlic, ½ tsp paprika, onion powder, ½ tsp salt, fresh parsley, grated cheese, and lemon juice.
- 3Slice drumsticks open, but not through, as shown. Pour marinade over the chicken and let it marinate in the refrigerator while you prep the breadcrumbs and potatoes.
- 4In a medium-sized bowl, mix together panko breadcrumbs, dried parsley, ½ tsp salt, ½ tsp paprika, and onion powder.
- 5Bring a large pot of salted water to boil. Add the Yukon gold potatoes and cook until they are tender enough to pierce through with a fork, about 25 minutes. Strain and place into a 10-inch skillet.
- 6Coat potatoes with 2 tbsp olive oil. Place a piece of parchment paper over the potatoes and use a potato masher to smash the potatoes.
- 7Season the potatoes with ½ tsp salt, pepper, and oregano. Top with rosemary sprigs and sliced scallions.
- 8Remove chicken from the refrigerator, coat in breadcrumbs, and place on top of the smashed potatoes.
- 9Bake in the oven for 30 minutes or until the chicken has an internal temperature of 165°F.
Ingredients
- 0.25 cup olive oil
- 3 cloves garlic minced or garlic powder
- 0.75 tsp garlic powder
- 1 tsp paprika divided
- 1 tsp salt divided
- 2 tbsp fresh parsley
- 0.5 lemon juiced
- 0.25 cup grated cheese
- 1 cup panko breadcrumbs
- 2 tbsp dried parsley
- 0.5 tsp onion powder
- 8 skinless chicken drumsticks
- 6 large Yukon gold potatoes
- 2 tbsp olive oil
- 0.5 tsp salt
- 0.25 tsp pepper
- 0.5 tsp oregano
- 10 rosemary sprigs
- 1 bundle scallions chopped
Equipment
large bowlmedium sized bowllarge pot10 inch skilletparchment paperpotato masheroven
Tips
- Slice drumsticks open, but not through, to get the marinade into all the little crevices.
- Cook potatoes until tender enough to pierce with a fork.
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