An easy and quick to prepare, roast chicken and potatoes, which my mom made recently in her kitchen in Mumbai. A few days later, with a couple of improvisations and a tad touch of local Cal farm-to-table, I brought it to my own dining table here in San Francisco. Toss together, throw-in-oven and straight to the table, this one is a winner-winner chicken dinner.
Ingredients :
2 lbs. chicken thighs with bone-in, about 6-8 pieces. Preferably, with skins on, though I left the skins on only a couple of pieces.
Marinade for the chicken :
2 tbsp. honey
3 tbsp. soy sauce
1 big shallot, finely sliced
2 garlic cloves, minced
2 tbsp. chopped fresh parsley
1 tsp. paprika
1 small star anise
Salt and black pepper, to taste
Other ingredients:
2 cups cherry tomatoes
6-8 small potatoes, with skins on, diced
Olive oil
Butter
1 garlic clove, minced
2 tbsp. Worcestershire sauce
2 tsp. Dijon mustard
1 cup chicken stock or water.
A few sprigs of fresh thyme
Chopped fresh parsley
Salt and black pepper, to taste
Method:
Clean and wash chicken, pat dry. Mix together ingredients for the marinade. Marinate chicken for at least 2 hours.
Preheat oven to 400 F.
Wash and scrub potatoes, with skin on. Wipe dry and dice them in cubes.
In a large pan, heat olive oil. Sear the marinated chicken pieces on high heat, till nicely browned on both sides. Remove and arrange on baking sheet.
In the same pan, heat a tad of butter. Add 1 garlic clove, minced. Add a tbsp.of fresh chopped parsley. Stir. Add the Worcestershire sauce and Dijon mustard. Stir well and add the chicken stock or water, and deglaze the pan. Bring to a boil. Add salt and pepper, to taste.
Remove from heat and pour over the chicken on baking sheet. Add some sprigs of fresh thyme on the chicken.
Arrange the potatoes and tomatoes, on the baking sheet. Season them with salt and pepper and toss with olive oil.
Roast in the oven for 45 minutes, till chicken is cooked. Let the chicken and veggies rest for some minutes and bring straight to the dining table, ready to be served.
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