I had a chicken breast defrosting for dinner tonight and wasn’t quite sure how I wanted to prepare it. Then I came across a delicious-looking recipe in a Pottery Barn reel and couldn’t resist giving it a try. It was super easy to throw together and made the whole house smell amazing!
The dish turned out really flavorful. While the original recipe called for chicken thighs, which I think would be even juicier, the breast I had on hand worked just fine. Next time, I might add a light lemony sauce to drizzle over the top, just to bring in some moisture and brighten the flavor even more.
8 - 10 bone-in, skin on chicken thighs
3 TBSP Olive Oil
2/3 cup Greek yogurt
1/4 cup tomato paste
1 TBSP cumin
1 TBSP paprika
1 tsp kosher salt
1 tsp ground black pepper
1 tsp coriander
5 cloves garlic, mashed
6 potatoes of choice (I like russet)
2 lemons, 1 zested
Garnish: chopped parsley
White rice, prepared for serving
Preheat oven to 425F. Pat chicken dry. In a large bowl mix olive oil, yogurt, tomato paste, all seasonings and garlic. Mix well. Add chicken coating well in sauce. The more you coat with the sauce the better. Arrange chicken in casserole dish. Keep the bowl with the sauce in it. Wash, dry and cut potatoes. Add them to the bowl that the chicken was in and squeeze and squeeze one lemon and add the zest. Toss to coat well and add the potatoes to the casserole dish, arranging around the chicken. Cover with foil. Bake one hour and ten minutes. Remove foil. Turn broiler on high and make sure rack is high. Broil 3 minutes or so until the skin gets crispy. Remove from oven. Plate and place chicken and potatoes on the rice. Drizzle juices from the chicken on top. Garnish with parsley. Serve with lemon wedges and sriracha.
NOTE: A good substitute for Greek yogurt is sour cream
**Recipe adapted from Pottery Barn
