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This is a one-pan version of our family's favorite roast chicken dinner. The variety of spices we've added to this recipe really makes it a restaurant-worthy entree. This chicken dinner would make a wonderful choice the next time you have company coming to visit.
What You'll Need:
- 1 tablespoon dried basil
- 2 teaspoons paprika
- 3/4 teaspoon salt
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/2 teaspoon thyme leaves
- 1/8 teaspoon cayenne pepper
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon chili powder
- 1/4 teaspoon ground coriander (optional)
- 2 tablespoons vegetable oil
- 2 tablespoons water
- 1 (8 ounce) can tomato sauce
- 1 tablespoon lemon juice
- 1 chicken (2-1/2 to 3 pounds), cut into 8 pieces
- 1 1/2 pounds potatoes, peeled and cut into small cubes
What To Do:
Preheat oven to 425 degrees F. Coat a 9- x 13-inch baking pan with cooking spray.
In a medium-sized bowl, mix together basil, paprika, salt, onion and garlic powders, thyme, cayenne pepper, nutmeg, chili powder, and coriander; stir in oil, water, tomato sauce, and lemon juice.
Place chicken pieces in prepared baking pan. Arrange potatoes around chicken. Pour seasoning mixture over chicken and potatoes, generously coating them. Cover with aluminum foil and bake 50 minutes, basting occasionally; uncover and bake an additional 10 minutes, or until potatoes are tender and chicken is fork-tender, with no pink remaining.
If you prefer to use chicken breasts, here's how: Cover and bake just the potatoes in the seasoning mixture for 30 minutes; add 4 boneless, skinless chicken breast halves and coat with the pan ingredients;; cover the pan and continue baking for 20 minutes more, until the chicken is fork-tender and no pink remains.
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