Spicy Garlic Chicken and Potatoes Sheet Pan Dinner

• Meat

  • 8 Chicken, bone in

• Produce

  • 1 lb Baby potatoes
  • 10 cloves Garlic
  • 1/4 tsp Thyme, dry

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1 tsp Cajun seasoning
  • 1/2 tsp Chili powder
  • 1/4 tsp Red pepper
  • 1 tsp Sea salt, fine

• Oils & Vinegars

  • 5/8 cup Olive oil

Found on cookingandbeer.com

Ingredients

• 1/2 cup + 2 tablespoons olive oil
• 10 cloves of garlic, finely minced
• 1 teaspoon cajun seasoning
• 1 teaspoon fine sea salt
• 1/2 teaspoon chili powder
• 1/4 teaspoon black pepper
• 1/4 teaspoon crushed red pepper
• 1/4 teaspoon dry thyme
• 8 bone-in chicken pieces (I used a combination of thighs and legs)
• 1 lb baby potatoes, cut in half
• Garnish: Fresh chopped parsley

Directions

• In a small bowl, whisk together 1/2 cup of the olive oil, garlic, cajun seasoning, sea salt, chili powder, black pepper, crushed red pepper, and thyme. To a large ziploc bag, add the chicken pieces. Pour the marinade over top and zip tightly. Massage the marinade into the chicken and place it in the refrigerator to marinate for at least 2 hours.
• Preheat your oven to 400 degrees F and line a large baking sheet with foil. Add the potatoes to a medium bowl with the remaining two tablespoons of olive oil. Season with salt and black pepper and toss. Pour the potatoes onto the baking sheet and spread evenly. Place the chicken pieces in between the potatoes and pour any remaining marinade over top.
• Place the pan in the oven and bake for at 50-60 minutes or until the chicken is cooked through and the skin is crispy. Remove from heat and let stand for 5 minutes before sprinkling with parsley and serving. Enjoy!

Nutrition