Description
A bright and comforting dish featuring bone-in chicken, roasted garlic, and lively lemon flavors, perfect for weeknight dinners and gatherings.
Ingredients
Scale
- 3½ pounds bone-in chicken (about 6 leg quarters)
- 3 large potatoes (peeled and cut into chunks)
- 1½ teaspoons garlic powder
- 1½ teaspoons onion powder
- 1½ teaspoons paprika
- 1 teaspoon coriander powder
- ½ teaspoon black pepper
- 1½ teaspoons salt
- ¼ teaspoon turmeric
- 2 tablespoons extra virgin olive oil
- 10 cloves garlic
- ½ cup lemon juice
- ⅓ cup extra virgin olive oil
- ⅓ cup cold water
- 1 teaspoon aleppo pepper
Instructions
- Clean the chicken and pat it dry using a paper towel.
- Add it to a 9×13 pan that’s lined with parchment paper.
- Add the peeled potatoes.
- Mix the garlic and onion powder, paprika, coriander, salt, black pepper, and turmeric.
- Sprinkle the spice mixture all over the chicken and potatoes, making sure to get it under the skin.
- Drizzle two tablespoons of olive oil and rub it all over.
- Bake in a preheated oven at 425°F for 30 minutes, uncovered.
- Smash and peel the 10 cloves garlic and sauté gently in a small pan with a splash of olive oil until fragrant but not brown.
- In a bowl whisk together ½ cup lemon juice, ⅓ cup extra virgin olive oil, ⅓ cup cold water, whisking until slightly emulsified.
- Stir the sautéed garlic and 1 teaspoon aleppo pepper into the lemon mixture and taste for salt; adjust as needed.
- Spoon or drizzle the sauce over the roasted chicken just before serving to keep the skin crisp.
Notes
For better results, pat chicken skin dry and ensure oven is fully preheated. Use a meat thermometer to check for doneness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 leg quarter with potatoes
- Calories: 620
- Sugar: 3g
- Sodium: 834mg
- Fat: 38g
- Saturated Fat: 6g
- Unsaturated Fat: 26g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 100mg