Seneyet jaj o batata
Directions
- 1Spatchcock the chicken by removing its spine using kitchen scissors to help it lay flat and cook evenly.
- 2Give one firm press between the two breasts of the chicken to break the wishbone, further helping it lay flat.
- 3Pat the chicken dry with paper towels to ensure crispy skin.
- 4Remove any small tabs of fat from the backside of the chicken; these can be added back later to melt into the potatoes for flavor.
- 5Slice potatoes into wedges and a large onion into thick rounds.
- 6Place the chicken, potato wedges, and onion slices in a baking tray.
- 7Drizzle generously with olive oil and season with salt, black pepper, garlic powder, onion powder, paprika, and coriander.
- 8Rub the seasonings really well into both the front and back of the chicken and mix with the potatoes and onions.
- 9Tuck the chicken wings behind the chicken to prevent them from burning.
- 10Spread the potatoes and onions evenly around the chicken.
- 11Add the reserved fat tabs to the tray to melt and flavor the potatoes.
- 12Add some water to the bottom of the tray to prevent sticking.
- 13Bake uncovered at 400°F (200°C) for about 30 minutes.
- 14While the chicken is baking, prepare the sauce by crushing garlic with salt in a mortar and pestle.
- 15Add lemon juice, olive oil, and water to the crushed garlic, along with more salt, and mix well.
- 16After the initial bake, pour the prepared sauce around the chicken and over the potatoes, avoiding large chunks of garlic directly on the chicken.
- 17Baste the chicken lightly with the sauce.
- 18Return the tray to the oven for another 20 to 30 minutes, or until the chicken skin is browned and crispy.
Ingredients
- 4 lb whole chicken
- 3 potatoes
- 1 large onion
- 0.25 cup olive oil
- 2 tsp salt
- 1 tsp black pepper
- 1.5 tsp garlic powder
- 1.5 tsp onion powder
- 1.5 tsp paprika
- 1.5 tsp coriander
- 6 garlic cloves
- 1 large lemon
- 1 tbs olive oil
- 0.5 cup water
- 0.5 tsp salt
Equipment
kitchen scissorsbaking traypaper towelmortar and pestlelemon squeezermeasuring cupspoonoven
Tips
- Spatchcocking the chicken helps it lay flat, cook evenly, and achieve crispy skin all around.
- Tucking the wings behind the chicken prevents them from burning in the oven.
- Pour the lemon-garlic sauce around the chicken and over the potatoes, avoiding direct placement on the chicken to prevent garlic from burning.
Related recipes
Mediterranean Tray Bake
Mediterranean · Dinner
Chicken Shawarma Loaf Pan Chicken
Mediterranean · Dinner
Arayes
Mediterranean · Dinner
Chicken Shawarma Salad
Mediterranean · Dinner
Cheesy Ground Beef & Potato Gratin
Mediterranean · Dinner
Espagueti con gambones y salsa cremosa de vino blanco
Mediterranean · Dinner
High protein chicken salad (Mediterranean inspired)
Mediterranean · Dinner
Chicken Shawarma Pasta Salad
Mediterranean · Dinner
Pizzetas saludables de garbanzos
Mediterranean · Dinner
Mediterranean Lentils And Rice
Mediterranean · Dinner30m
Sheet Pan Roasted Zucchini Orzo
Mediterranean · Dinner
Arroz meloso de gambones y sepia al ajillo
Mediterranean · Dinner