| Ingredients |
| |
| 4½ |
lbs |
chicken thighs, with bone, skin removed |
| 5 |
large |
potato |
| |
| Marinade |
| 1 |
tsp |
turmeric |
| 1 |
tsp |
salt |
| 1½ |
Tbsp |
paprika |
| 3 |
Tbsp |
honey |
| 3 |
Tbsp |
vegetable oil |
| |
|
| Preparation steps: |
- Marinate the chicken:
Mix the marinade ingredients in a large roasting pan (9" x 13").
Add the chicken and thoroughly coat it with the marinade.
Cover with aluminum foil and marinade for 2 hours to overnight, placing the pan in the refrigerator.
- Roast the chicken:
Roast the chicken, bone side down, covered, in the oven for 50 minutes at 375°F..
- Prepare and add the potatoes:
While the chicken is roasting, peel the potatoes and cut each one into 6 pieces.
Remove the pan from the oven. Using tongs, take the chicken pieces out and set them aside on a large aluminum tray.
Arrange the potato pieces on the bottom of the pan, then place the chicken pieces on top, bone side up.
- Continue roasting:
Cover the pan, and roast for an
additional 40 minutes at 375°F. .
- Before serving, flip the chicken pieces
bone side down and spoon the chicken juices over.
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