Créé avec l’IA
Hot Golden Paprika Roasted Chicken with Garlic Potatoes
60 min 546 kcal par portion Facile
Ingrédients
4 Portions
- Boneless skinless chicken thighs800 g
- Potatoes, cut into wedges700 g
- Fresh garlic, minced40 g
- Olive oil20 g
- Lemon60 g
- Smoked paprika12 g
- Cayenne pepper6 g
- Fresh rosemary and thyme, finely chopped10 g
- Salt6 g
Instructions
- 1
Preheat the oven to 220°C (425°F). Line a large roasting tray with baking paper or lightly coat it with a small portion of the olive oil.
- 2
Zest the lemon, then squeeze out its juice. In a large bowl, combine the lemon zest and juice, minced garlic, remaining olive oil, smoked paprika, cayenne pepper, chopped rosemary and thyme, and salt.
- 3
Add the chicken thighs to the bowl and turn them until thoroughly coated with the paprika-garlic mixture.
- 4
Add the potato wedges and toss well so they are evenly coated. Arrange the potatoes in a single layer on the prepared tray, leaving space for the chicken.
- 5
Roast the potatoes for 15 minutes. Remove the tray from the oven, turn the wedges, and arrange the marinated chicken thighs among them. Spoon any remaining marinade over the chicken.
- 6
Return the tray to the oven and roast for 25–30 minutes, turning the potatoes once more halfway through, until they are golden and tender and the chicken reaches an internal temperature of at least 74°C (165°F).
- 7
For deeper browning, broil the chicken and potatoes for 2–3 minutes while watching carefully to prevent the garlic and spices from burning.
- 8
