Mediterranean Roasted Chicken and Potatoes
There isn’t anything I love more than an easy recipe that can be whipped up quickly for Shabbat and make my husband drool. We eat a lot of chicken in this house and lately I’ve been getting really bored of the staples so I took a chance and did something new. Scroll down to get started and feed your belly. I won’t keep writing because I can’t stand when I search for a recipe then I need to read a novel before I even get to it.
P.S. This recipe is paleo friendly too!
Ingredients
2 bone-in chicken breasts
6 medium-sized potatoes
2 cups baby or chopped carrots
1 cup olive oil, plus more for a drizzle
½ white onion
Juice of 2 lemons
6 cloves garlic, minced or pressed
3 tbsp oregano
2 tbsp cumin
2 tbsp salt
1 tbsp turmeric
1 tsp sweet paprika
Directions
Combine the juice of 2 lemons, olive oil, garlic, oregano, cumin, salt, and sweet paprika into a bowl. Whisk it together.
In a shallow dish or bowl place the chicken and pour the spice mixture over it. Let marinate overnight or if you’re in a rush let it sit for 15-30 minutes.
Once the chicken has marinated preheat the oven to 425 degrees.
Quarter the potatoes and slice the onion into thick pieces lengthwise.
In an oven safe dish, place the chicken and any remaining marinade.
Then add the potatoes, carrots, and onion around the chicken and lightly toss in the marinade to coat. If the potatoes seem a bit dry drizzle with a little olive oil and a sprinkle of salt.
Bake at 425 degrees for 45-55 minutes.