Oven-baked chicken with potatoes

So delicious, so appetizing, and so satisfying from what is at hand! I really liked the chicken marinated in this way. Chicken, pre-marinated according to this recipe, turns out very juicy and soft. Thanks to Natasha natapit .

lakshmi-777

The author of the recipe

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Composition / ingredients

Servings:

Chicken

Lemons (for juice)

1.5

Yogurt (natural)

200

Mustard

Salt

Garlic

Spices dry (pepper mix)

to taste

Vegetable oil

Potatoes

600

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 40 % 12 g

Fats 47 % 14 g

Carbohydrates 13 % 4 g

191 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 3 h 20 min

Step 1:
Step 2:
Step 3:
Step 4:
Step 5:
Step 6:

Soak the chicken for a few hours in salt water.
While it is marinating, we prepare spices.
Dry the salt-soaked chicken, rub with lemon juice and pepper.Place in an airtight container and send to the refrigerator overnight.
If the chicken is fat, then it is better to cut off the fat from the back and put it under the breast, then it will be juicy when baking.
Mix mustard, yogurt and spices, squeeze out garlic and distribute it throughout the chicken carcass, lubricate the carcass abundantly the resulting sauce.Leave for 30 minutes.
During this time, prepare the potatoes, cut them into large slices, sprinkle with vegetable oil, salt and sprinkle with seasonings.
Put the chicken in a suitable dish, spread the potatoes around.
Cover with a double layer of foil, the shiny side inside.
Bake the chicken for about 40 minutes at 220 degrees, then reduce to 180.Pour periodically released juice.
Then remove the foil 20 minutes before the end of cooking and let it brown.
Bon appetit!!!!