Yield 4 servings Number Of Ingredients 11 Steps:
Preheat oven to 400˚F (200˚C). Season the chicken breasts with paprika, salt, and pepper. Place in a shallow dish and add 2 tablespoons of the oil, 1 teaspoon of the mustard, the garlic, and half the lemon zest. Toss until the chicken breasts are fully coated, then cover the dish and marinate at least 30 minutes, up to overnight. On a baking sheet, toss the potato halves with 1 tablespoon of the olive oil. Season with salt and pepper and roast until tender and golden, 25 to 30 minutes. Heat 1 tablespoon of oil in a large skillet over medium-high. Remove the chicken breasts from the marinade, and working in two batches, cook until golden brown on one side, 6 to 8 minutes. Flip each breast and continue to cook until the chicken is cooked through, 2 to 4 minutes longer. Transfer to a serving platter and repeat with the remaining oil and breasts. In a small bowl, stir together the yogurt with the remaining 1 teaspoon mustard, lemon zest, salt, pepper and the parsley. Serve the chicken with the yogurt and potato wedges. Enjoy!
Yield 5 servings Number Of Ingredients 12 Steps:
Preheat oven to 400˚F (200˚C). In a large bowl, evenly season chicken thighs with salt, pepper, paprika, and parsley. On high, heat olive oil in a oven-proof pot and place chicken thighs, skin-side down, in the hot oil. Cook 5-6 minutes or the thighs develop brown crispy skin and flip over. Cook an additional 5-6 minutes to brown the other side and remove from the pot. Add the garlic and onions to the pot, and cook until the onions are transparent. Pour in the rice and chicken broth to the pot and season with salt and pepper. Stir well, bringing to a boil. Add the chicken thighs back into the pot, skin-side up, on top of the rice, bring back to a boil and cover with a lid. Bake for 35-40 minutes, or until the rice is fully cooked. NOTE: For a crispy skin, remove chicken thighs and broil. Enjoy!
Time 1h Yield 4 Number Of Ingredients 12 Steps:
Preheat oven to 425 degrees F (220 degrees C). Lightly oil a large roasting pan. Place chicken pieces in large bowl. Season with salt, oregano, pepper, rosemary, and cayenne pepper. Add fresh lemon juice, olive oil, and garlic. Place potatoes in bowl with the chicken; stir together until chicken and potatoes are evenly coated with marinade. Transfer chicken pieces, skin side up, to prepared roasting pan, reserving marinade. Distribute potato pieces among chicken thighs. Drizzle with 2/3 cup chicken broth. Spoon remainder of marinade over chicken and potatoes. Place in preheated oven. Bake in the preheated oven for 20 minutes. Toss chicken and potatoes, keeping chicken skin side up; continue baking until chicken is browned and cooked through, about 25 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Transfer chicken to serving platter and keep warm. Set oven to broil or highest heat setting. Toss potatoes once again in pan juices. Place pan under broiler and broil until potatoes are caramelized, about 3 minutes. Transfer potatoes to serving platter with chicken. Place roasting pan on stove over medium heat. Add a splash of broth and stir up browned bits from the bottom of the pan. Strain; spoon juices over chicken and potatoes. Top with chopped oregano.
Time 3h50m Yield 6 Number Of Ingredients 14 Steps:
Whisk together the 1/2 cup yogurt, the juice from 1/2 lemon, lemon zest, olive oil, garlic, paprika, herbes de Provence, 1 teaspoon salt, and black pepper in a bowl. Pour into a resealable plastic bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in refrigerator for at least 3 hours. Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Combine 1/2 cup yogurt, 1 tablespoon lemon juice, and harissa in a small bowl. Set aside. Remove chicken from bag and transfer to a plate or baking sheet lined with paper towels. Pat chicken pieces dry with more paper towels. Season with pinch of salt. Grill chicken, skin-side down, on the preheated grill for 2 minutes. Turn each piece and move to indirect heat. Grill, turning often, with lid down until well-browned and meat is no longer pink in the center, 30 to 35 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). Serve chicken with the yogurt harissa mixture on the side.
