Roasted Chicken with Sapphire Potatoes and Cherry Tomatoes

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This delicious main course preparation is one of the simplest recipes you can prepare any time of the day. We've used purple sapphire potatoes for this delicious recipe which can be substituted with the regular potatoes if the former variety is not available in your locality. You can make it with fish too. I've kept the seasoning mild which can be moderated, at will. One can also add eggplant and broccoli to this recipe. It goes well with brown rice or cheesy bread. Instead of using whole potatoes, you can dice them before adding to the tray. Use a generous amount of olive oil to get the best results. It's time to make this scrumptious, fulfilling, and an irresistible roasted chicken recipe for our loved ones.

Roasted Chicken with Sapphire Potatoes and Cherry Tomatoes
Roasted Chicken with Sapphire Potatoes and Cherry Tomatoes
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Roasted Chicken with Sapphire Potatoes and Cherry Tomatoes

Savor this mouth-watering roasted chicken preparation flavored with mild spices and enriched with purple sapphire potatoes and with sweet cherry tomatoes.

Preparation Time: 15 minutes
Cooking time: 25 minutes
Servings: 2

Ingredients:
  • 4 large chicken thighs
  • 4 to 6 purple sapphire potatoes
  • 6 to 8 cherry or baby tomatoes
  • 5 tsp lime juice
  • 1/4 tsp white pepper powder
  • 1/4 tsp garlic powder
  • 2 tbsp unsalted butter (melted)
  • a sprig of rosemary (coarsely minced)
  • few coriander sprigs (for garnish)
  • oodles of extra virgin olive oil
  • kosher salt to taste

Instructions:

  1. Preheat oven at 180 °C.
  2. Take a small bowl and add lime juice, white pepper powder, garlic powder, melted unsalted butter, and kosher salt in it.
  3. Whip and mix all the ingredients with a spoon.
  4. Rub this marinade on both the chicken and the veggies.
  5. Arrange them on an oven-proof tray.
  6. Sprinkle coarsely minced rosemary on the chicken pieces.
  7. Finish with drizzling generous quantity of olive oil on top of chicken and veggies.
  8. Transfer the tray to the oven and roast for about 25 minutes.
  9. Garnish with coriander leaves and serve hot.

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