Here is a simple, quick way to jazz up baked chicken and potatoes. It is also pretty healthy if you remove the skin from the chicken. With no kitchen sink or counters I used that fine disposable baking dish and tin foil to prepare and cook the whole thing. You can use a bowl and a real baking dish.
Baked Chicken with Preserved Lemon
- 4 chicken thighs skin removed and fat trimmed
- 2 lbs potatoes cubed
- 10-12 pearl onions
- 4-6 cloves garlic
- 4 preserved lemons quarters
- 1/2 tsp paprika
- 1 tbsp dried sage
- 1 tbsp dried rosemary
- Hot pepper flakes
Rub chicken with some olive oil and season with salt and pepper. Remove the peel of lemons and slice into thin strips. Take the pulp and rub it over the chicken pieces. Toss the potatoes, onions, lemon peel and garlic with some olive oil, rosemary, sage and paprika. Spread the vegetables on the bottom of a baking dish. Place the chicken on top and cover with tin foil or a lid. Bake at 365 degrees for 25 minutes then remove cover and continue baking until chicken is done and potatoes are browned and soft, about 15 more minutes.