Empty My Fridge
Easy Baked Chicken Skewers with Baby Potatoes & Creamy Ranch Dip
Ingredients
- ReynoldsWrap®Non-Stick Foil
- Chicken breast2 ½ lb
- Mayonnaise⅔ cups
- Lemon
- Salt2 tsp + 1–1 ½ tsp + ¼ tsp
- Garlic powder · smoked2 ½ tsp
- Black pepper · ground½ tsp
- Dill · chopped4 tbsp
- Potato2 lb
- Avocado oil2–3 tbsp
- Sour cream⅓ cups
Instructions
- In a large bowl, mix the mayonnaise, lemon juice, salt, pepper, garlic powder, onion powder, smoked paprika, dill and parsley to make the marinade.
- Cut the chicken into larger chunks, add them to the marinade and toss until well coated.
- Cover and refrigerate for at least 30 minutes. The chicken can be marinated the night before.
- Preheat the oven to 425°F (220°C). Line a 13x18-inch sheet pan with two sheets of non-stick foil, dull side up, covering the pan edges well.
- Quarter the baby potatoes into wedges and place them on the sheet pan. Drizzle with oil, season with the herbs and spices, toss well, then spread them in a flat layer on one half of the pan.
- Thread the marinated chicken onto bamboo skewers, packing it well but not too tightly, making 5 to 7 skewers. Place them on the other half of the pan.
- Cover only the potatoes with another sheet of foil and roast for 20 to 25 minutes, until fork tender.
- Remove the foil from the potatoes, switch the oven to broil on high, and broil on the middle rack for 5 to 9 minutes, until the chicken reaches an internal temperature of 165°F (74°C).
- Meanwhile, in a medium bowl, mix the sour cream, mayonnaise, lemon juice, garlic powder, onion powder, salt, pepper and herbs for the ranch dip, then refrigerate or set aside.
Summarized from Tatyana's Everyday Food's video. Watch it for the details.
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