How to Make Chicken and Potatoes
- cook TIME 55 mins
- prep TIME 5 mins
- total TIME 1 hr
Ingredients (14)
- 20 oz chicken drumsticks meat & skin, scored
- 26 oz baby potatoes sliced in a Hasselback style
- 4 oz green beans trimmed
- 1 tbsp Italian seasoning
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 2 tbsp unsalted butter melted
- 1/2 tsp salt divided
- 1/2 tsp ground black pepper
- 1 tsp Cajun seasoning
- 1/2 tsp garlic powder
- 1 tsp paprika
- 1 tsp oregano
- 2 tbsp parsley chopped
INSTRUCTIONS
Prep:
Score the chicken drumsticks.
Slice the potatoes in a Hasselback style: Secure one potato on a pair of wooden chopsticks, then use a sharp knife to cut slits in it. The pair of chopsticks help prevent the knife from slicing all the way through. Repeat for the remaining potatoes.
Wash and trim the green beans.
Finely chop the parsley.
Cook:
Microwave the potatoes: Add 26 oz baby potatoes to a medium bowl. Cover with plastic wrap and microwave for 10 minutes.
Marinate the chicken: Place 28 oz chicken drumsticks on a parchment-lined baking sheet. Add 1/4 tsp salt, 1/2 tsp ground black pepper, 1 tsp Cajun seasoning, 1 tsp oregano, 1 tsp paprika, 1 tbsp Italian seasoning, 1 tbsp olive oil, 1 tbsp lemon juice, and 1/2 tsp garlic powder. Toss well to coat evenly.
Add the microwaved potatoes: Place the microwaved potatoes on the sheet with the chicken. Brush 2 tbsp melted butter over the potatoes. Then sprinkle the remaining 1/4 tsp salt on the potatoes.
Bake the chicken and potatoes: Place the chicken and potatoes in a preheated oven and bake at 425°F for 30 minutes.
Add the green beans: Take out the chicken and potatoes and add 4 oz green beans to the sheet. Continue to bake at 425°F for another 7 minutes.
Garnish and serve: Remove from the oven and garnish with 2 tbsp chopped parsley on top. Enjoy.
