| Ingredients |
| |
| 4½ |
lbs |
chicken thighs, with bone, skin removed |
| |
| Marinade |
| 1 |
tsp |
turmeric |
| 1 |
tsp |
salt |
| 1½ |
Tbsp |
paprika |
| 3 |
Tbsp |
vegetable oil |
| |
| 1 |
each |
oven bag - turkey size (Reynolds) |
| 1 |
Tbsp |
flour |
| |
| Optional: |
| 5 |
large |
potatoes |
| ½ |
tsp |
salt |
| 1-2 |
Tbsp |
mild chili powder |
| |
|
| Preparation steps: |
- Mix the marinate ingredients in a large stainless steel mixing bowl.
Add the chicken and marinate 2 hours to overnight, placing the bowl in the refrigerator.
- Shake the flour in the oven bag.
Insert the chicken into the oven bag and place it inside a roasting pan.
Tuck the edge of the bag under the chicken, so it won't open during the roasting.
- Roast the chicken in the oven for 50 minutes at 375 degrees F..
- Optional: add potatoes
Peel the potatoes, and cut each one into 4-6 pieces.
Arrange the potatoes on a cutting board in one layer.
Sprinkle the salt and chili powder on the potatoes.
- Remove the pan from the oven, flip the bag over. Optional: add the potatoes to the bag.
- Roast additional 40 minutes at 325 degrees F. .
- Transfer to a serving dish and discard the oven bag.
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