Pat the chicken dry with paper towels. Mix the oil, paprika, cumin, rosemary, 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 180°C (355°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
Cut the potatoes into quarters, and the peppers into strips.
KnifeCutting board
4
Toss the potatoes, peppers and garlic cloves in the rest of the mixture and arrange in the pan.
Baking pan
5
Place the chicken on top, skin side up.
6
Bake tightly covered with foil 45 minutes, until the chicken starts to cook.
⚙ BakingOvenAluminum foilBaking pan
💡Bake covered so the chicken steams and stays juicy, then finish uncovered: only then does the skin brown and caramelize.
💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
7
Bake uncovered 20 minutes, until the chicken browns.
⚙ BakingOvenBaking pan
904calories
67 gprotein
24 gcarbs
59 gfat
● protein 30%● carbs 11%● fat 59%
Per serving (506 g), of 6 servings
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Garlic: measured in pieces: one ≈ 5 g · 149 kcal per 100 g · More about Garlic →
🔧 Tools needed (4) · 🍳 One cooking vessel
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)
Cutting board· Also works: Plate (Large plate, dulls the knife)
Knife· Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
🧻 Consumables: Aluminum foil
By the steps, as the recipe is built now: another version or addition can change the list.
