Yogurt Marinated Chicken with Potatoes

By Unicorns in the Kitchen · 90 min

Ingredients

Instructions

1. Preheat the oven to 425°F (220°C).
2. In a 9x13 baking dish, combine the chicken thighs and potato pieces with the yogurt, garlic, lemon juice, oregano, Aleppo pepper, sumac, coriander, cumin, salt and pepper, and mix with your hands or tongs until well coated. Arrange the chicken skin side up.
3. If time allows, cover and marinate for at least 1 hour at room temperature, or refrigerate overnight; if refrigerated, take the dish out 30 minutes before baking while the oven preheats.
4. Cover the dish tightly with foil and bake for 45 minutes.
5. Remove the foil and bake for another 45 minutes, until the chicken skin is deeply golden and crispy and the potatoes are tender. The chicken is done when the meat pulls away easily from the bone.
6. Serve hot straight from the baking dish.

Summarized from Unicorns in the Kitchen's video. Watch it for the details.

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