Recipe by *Parsley*
I found this on a travel site. I added/took away things to add flavor and reduce some fat.
Top Review by COOKGIRl
We liked this very much but boy, did I make a big mistake! I accidentally defrosted bone-in chicken thighs and not skinless, boneless chicken. The end result was that all the fat from the chicken skin ended up on the bottom of the pan (my fault!!). Anyway, for next time and when I have the correct type of chicken on hand here is what I did: browned the thighs that were lightly dusted with flour in a little bit of grapes eed oil for 5 minutes each side. Sliced red, Yukon and purple potatoes and layered them with the onions in an olive oil-greased large ceramic pie pan. Baked for about 1 hour. I think I will try next time marinating the chicken in the lemon juice and I will also pound out the chicken so that it and the potatoes cook in about the same time. As the recipe was prepared the other day, the potatoes cooked more more quickly than the bone-in chicken thighs. Garnished with fresh parsley! Reviewed for NA*ME tag/January.
- 8 boneless skinless chicken thighs, cut into 2-inch chunks
- 8 medium red potatoes, cut into quarters
- 1 small onion, peeled and cut into eigths
- 1⁄2 teaspoon ground sumac
- 1⁄4-1⁄2 teaspoon salt
- 1⁄2 teaspoon white pepper
- 4 garlic cloves, crushed
- 1⁄4 cup extra virgin olive oil
- 1 cup fresh lemon juice
- 1⁄2 cup chopped fresh parsley
Directions See How It's Made
- Preheat oven to 425 degrees F
- Place chicken, potatoes and onions in a large baking dish.
- Season with sumac, salt and white pepper.
- In a bowl, stir together garlic, olive oil, and lemon juice. Pour over chicken mixture.
- Sprinkle evenly with the parsley.
- Cover dish with foil.
- Bake in preheated oven for 35-40 minutes. Remove foil, increase heat to 450 degrees and cook until chicken and potatoes are golden, about another 30-40 minutes (Depends on how large you cut the potatoes and chicken.).