Turkish Chicken and Potatoes
A delicious blend of tender chicken and savory potatoes, seasoned to perfection for a satisfying meal. Try this Turkish Chicken and Potatoes recipe today!
Equipment
- baking pan
Ingredients
Vegetables
- 4 medium potatoes
- 150 g cherry tomatoes halved
Meat
- 7 pieces chicken thighs boneless and skinless
Sauce
- 4 tablespoons olive oil
- 1 teaspoon paprika
- 2 teaspoons dried thyme
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 1 tablespoon lemon juice
- 4 cloves garlic minced or grated
- 2 tablespoons parsley chopped
Instructions
Preparation and Baking
- Heat your oven to 400°F (200°C). Use a bit of olive oil to grease the bottom and sides of a 13 x 9 inch (33 x 23 cm) baking pan.
- For the potatoes: Peel one potato, cut it in half the long way, then cut each half into 3 or 4 long pieces. Do the same with all the potatoes and pat them dry with paper towels.
- For the chicken: Dry the chicken thighs with paper towels to take off any extra water.
- For the sauce: In a big bowl, mix olive oil, salt, paprika, thyme, black pepper, and lemon juice until it's all blended. Add chopped parsley and minced garlic to mix in the flavors.
- Put the chicken thighs in the bowl and gently rub them with the sauce, making sure they're well coated.
- Next, add the potato slices to the bowl and mix them by hand so they're covered in the sauce, too.
- Place the chicken and potatoes in your greased baking pan, but don't add any leftover sauce just yet.
- Toss the cherry tomatoes in the sauce bowl to coat them with any remaining sauce, then put them in the pan with the chicken and potatoes.
- Bake for 40 minutes. After baking, spoon the juices from the pan over the chicken.
- Let it sit for 10 minutes before serving.
Notes
Pat dry the chicken thighs before placing them in the olive oil sauce. If you arrange the chicken thighs unfolded in a larger baking pan, bake them for a shorter time—about 25 minutes. Afterward, check the doneness of the potatoes. If they're not tender enough, remove the chicken thighs to a plate and continue roasting the potatoes for another 5-7 minutes.
Nutrition
Serving: 1servingsCalories: 308kcalCarbohydrates: 41gProtein: 5gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.003gCholesterol: 2mgSodium: 893mgPotassium: 1031mgFiber: 6gSugar: 3gVitamin A: 626IUVitamin C: 56mgCalcium: 52mgIron: 3mg
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