Thursday, June 14, 2012
Garlic Lime Chicken & Roasted Potatoes
The best part of this recipe? It is so easy and quick! Marinade 20 minutes and roast 35 minutes! Perfect weeknight supper.
Garlic Lime Chicken Thighs with Roasted Potatoes
Preheat oven to 425'
6 cloves of Garlic
1 TBSP Grated Lime Rind
3 TBSP Lime Juice
1 TBSP Canola Oil
2 tsp Chili Powder ( I like Chipolte Chili Powder... a lot)
1/2 tsp Salt and Pepper
1 1/2 LBS Chicken Thighs
12 New Potatoes cut in half or quarters.
2 TBSP Fresh Parsley ( I always forget this but it still tastes great!)
In large shallow glass dish whisk together garlic, lime rind, lime juice, 1/2 the oil, chili powder and 1/2 the salt and pepper. Add the chicken and turn to coat. Cover and refrigerate for 30 minutes.
Meanwhile, cut potatoes in half or quarters depending on size of potatoes. Toss with remaining salt and pepper. I add a dash of chili powder to the potatoes too.
Remove chicken from marinade and place in the center of a large piece of a parchment papered baking sheet. Place potatoes around the edge of chicken and roast at 425' for 35 minutes.
When done sprinkle with fresh parsley or fresh cilantro (yummier).
The picture above shows boneless skinless chicken thighs. The recipe is way way better with bone-in and skin-on chicken thighs. And the parchment paper is a must as it roasts the potatoes perfectly!
I hope that you and your family enjoy this recipe as much as my family does!