Herb-Crusted Chicken with Crispy Potatoes – Dairy-free version
Chicken breasts in a green coating of parsley, cilantro and garlic – fragrant and juicy. Served with crisp potatoes and unsweetened soy yogurt. Dairy-free version: Unsweetened soy yogurt.
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 unsweetened soy yogurt.
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.
