Tuesday, February 21, 2012

Piri Piri Chicken & Potatoes

I cooked a whole chicken. If anyone knows me well, they know this is crazy. I don't like touching raw meat. Or seeing bones. Much less cleaning & skinning one. But, this was good... if you can get through the prep.

1/3 cup fresh lemon juice
10 cloves garlic, minced
3 tbsp olie oil
2 tbsp red wine vinegar
1 tbsp paprika
1/2 tsp cayenne
1 whole chicken - skin removed
2 lb mini yokon gold potatoes (I found minis!)
2 tbsp fresh thyme
2 tsp lemon zest
sea salt & black pepper

In a small bowl, whisk together 1/4 cup lemon juice, 8 cloves garlic, 2 tbsp oil, vinegar, paprika and cayenne. Place chicken in a large sealable plastic bag. Pour in marinade, turning to coat. Seal bag, refrigerate 1 hour to overnight.

Preheat oven to 375

In a large bowl, toss potatoes with remaining oil, thyme, lemon zest, garlic, salt & pepper. Remove chicken from marinade and place into a 9x13 inch roasting pan, breast side down, and arrange potatoes around chicken. Roast for 40 minutes. Remove pan carefully, turn chicken breast side up and baste with juices. Stir potatoes. Place back in oven for another 40 minutes.

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