Sweet and Tangy Chicken and Potatoes
Do you tire of the same old chicken recipes like I do? Often times I research chicken recipes online, but find there are a lot of exotic flavors that my family wouldn’t appreciate. So for this recipe I decided to try a little of this and a little of that and the end result was a delicious sweet and tangy chicken with a little heat!
Author: Christa Johnston
Christa Johnston is a busy wife and mother of two young boys and a self-proclaimed foodie. Her love of cooking stems from growing up in a large family where food was always in abundance and a focal point of every gathering. As a teenager, Christa was a frequent shopper of the Shoreview Fresh and Natural Foods location even as a young dancer grabbing a quick snack between classes. Now, with her two boys in tow she shops weekly for a quick sandwich, deli salad or natural organic ingredients to provide healthy eating choices for her delicious recipes! Christa will transform your Sunday Funday!
Preheat oven to 450 degrees and place the racks far enough apart to fit 2 9×13 cake pans onto each separate rack.
In a medium fry pan heat olive oil over medium heat and add garlic. Stir the garlic for about 1-2 minutes and then remove from heat. Then add the juice of 1 lemon, brown sugar and red pepper flakes and whisk together until well incorporated.
Toss potatoes with 1/3 of the oil mixture and divide evenly into both baking pans. After seasoning the cut up chicken with salt and pepper, place into one of the pans the chicken breasts over top of the potatoes, and in the other pan, place the thighs, drumsticks and wings over potatoes. Then with the remaining oil mixture and a basting brush evenly brush the oil mixture over all sides of the chicken pieces. Cut the other lemon into slices and distribute among the 2 pans.
Bake for 20 to 30 minutes and then temp your chicken so that all pieces are 165 degrees. Since the wings and drumsticks are much smaller they will cook much faster and can be removed as they reach 165 and set aside. The thighs and breasts will take about 45 minutes to an hour.
Once chicken is fully cooked remove it from the pan and set aside to cool about 10 minutes. Meanwhile I stir the mushrooms into the potatoes and place back into the oven for 10 minutes.
To serve I place the chicken, potatoes and mushrooms on a plate and paired it with Fresh and Natural Foods Sesame Kale salad from the deli. The flavors complimented each other well!
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