Baked Chicken and Potatoes
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Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
4
- Ingredients
- 1 Roasted Chicken (about 1.2 kg; ready to cook)
- salt
- freshly ground peppers
- 800 grams small, waxy Sweet potato
- 5 garlic cloves
- 8 sprigs fresh thyme
- 3 sprigs rosemary
- 2 bay leaves
- 2 tsps fennel seeds
- 2 lemons (Juiced)
- 3 centiliters Raki (or other anisette)
- 4 Tbsps olive oil
- Lemon wedge (for garnishing)
Preparation steps
1.
Rinse and pat dry chicken, cut into 8 serving pieces. Season with salt and pepper.
2.
Peel and halve potatoes. Peel garlic. Rinse thyme and rosemary sprigs, shake dry and tie with bay leaves into a bouquet.
3.
Combine lemon juice with fennel seeds, raki, salt and pepper.
4.
Heat oil in a roasting pan and brown chicken on all sides. Add potatoes and garlic cloves and saute for a few minutes, stirring occasionally. Pour raki mixture over and add bouquet garni.
5.
Bake in preheated oven at 200°C (approximately 400°F) for about 30 minutes, increase oven temperature to 225°C (approximately 425°F) and bake for 15 more minutes or until potatoes and chicken are golden brown.
6.
Arrange potatoes and chicken on plates, garnish with lemon wedges and serve.
