Pat the chicken dry with paper towels. Mix the oil, garlic, paprika, cumin, lemon juice, parsley, cilantro, salt and black pepper and rub the mixture into the chicken.
💡Dry the chicken before seasoning so the mixture clings to the skin; a longer marinade gives deeper color and flavor.
2
Preheat the oven to 200°C (390°F).
⚙ Preheating the OvenOven
💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
3
Toss the potatoes in the rest of the mixture and arrange in the pan.
Baking pan
4
Roast the potatoes on their own for 15 minutes.
OvenBaking pan
5
Place the chicken on the vegetables, skin side up.
6
Bake uncovered 25–30 minutes, until the chicken is done.
⚙ BakingOvenBaking pan
💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
7
Serve with the sour cream.
521calories
50 gprotein
33 gcarbs
20 gfat
● protein 39%● carbs 26%● fat 35%
Per serving (434 g), of 4 servings
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Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Baking pan· Also works: Glass / ovenproof baking dish (None) · Disposable pan (None)
By the steps, as the recipe is built now: another version or addition can change the list.
