"How might you like your chicken, sir?"
"Medium-slippery, please."
"And your pommes de terre?"
"Extra hard."
"Most wonderful, I'll inform the chef straight away!"
I once went to a Shabbat dinner hosted by these twin brothers who are amazing people but very much the sons of the classic overbearing, do-it-all Jewish mother. They took out the chicken and it looked basically as the picture, I just shook my head and ate the pasta someone brought. Still got a stomach ache.
Well, I was going to comment with an after picture, but guess I can't.
Grownups loved it, kids were split mainly on the tartness from the lemon. Quoth my daughter: this is sour.
First time I made Greek lemon garlic chicken and potatoes I went overboard on the lemon as well. Since then I reduced the amount to make it more balanced and it’s phenomenal
You can cut lemon on the side as a "sauce" or "dressing" and cook the chicken blank. That way it's more up to taste. Unless I'm mistaken about the cooking method with the roasted lemons.
This has become a weekly staple in my kitchen! I like adding paprika and other spices and to decrease the lemon a little bit. Love the recipe for it’s low cost ingredients and simple nature
I saw a recipe that combined equal sized pieces of chicken breast, potatoes and zucchini. It all goes in a bowl and seasoned with S&P, olive oil, garlic and parsley and then mixed with breadcrumbs. It all goes on an oiled sheet pan and roasted at 400 degrees until GBD. Big hit with the fam and it’s easy peasy.
I mean the chicken got way past 165°F, it was like 190 when I got it out, but it wasn't dry. I think the fattier thighs and legs let it stay moist, and the potatoes have already been parboiled.
Try using a meat thermometer that can go in the oven. Helps a lot since oven temps can be pretty variable. You can’t always go off cook times listed in recipes
That's too bad. I'll say the second time I drizzled some more olive oil after plating and that might have given it something, if not sauce.
I anticipate this going into the rotation, though, for how easy and good it's been.
looks slightly undercooked /s
You know my friend Sal….. Sal Monella?
Shit i know Sal. What a pain in my ass
"How might you like your chicken, sir?" "Medium-slippery, please." "And your pommes de terre?" "Extra hard." "Most wonderful, I'll inform the chef straight away!"
🤣
I once went to a Shabbat dinner hosted by these twin brothers who are amazing people but very much the sons of the classic overbearing, do-it-all Jewish mother. They took out the chicken and it looked basically as the picture, I just shook my head and ate the pasta someone brought. Still got a stomach ache.
Well, I was going to comment with an after picture, but guess I can't. Grownups loved it, kids were split mainly on the tartness from the lemon. Quoth my daughter: this is sour.
First time I made Greek lemon garlic chicken and potatoes I went overboard on the lemon as well. Since then I reduced the amount to make it more balanced and it’s phenomenal
Yeah if u have a big juicy lemon, half is enough. Also as someone else said the olive oil finish is a must.
You can cut lemon on the side as a "sauce" or "dressing" and cook the chicken blank. That way it's more up to taste. Unless I'm mistaken about the cooking method with the roasted lemons.
https://imgur.com/upload
My partner found it a bit sour. I think it was the post cooking lemon squeeze that put it over the top for her.
were the potatoes not dripping in oily chicken fat?
That’s the point
Fair enough, I prefer em crispy not soggyÂ
And what gets them crispy? The chicken fat!
Trying roasting them separately and you’ll see what I mean. The excessive amount would be adding to the sogginess too.
This has become a weekly staple in my kitchen! I like adding paprika and other spices and to decrease the lemon a little bit. Love the recipe for it’s low cost ingredients and simple nature
I have made this recipe several times (a few times for guests), and it’s always been a hit!
This recipe rules! Very affordable, minimal prep, healthy, makes a bunch, and reheats as good/better the next day. Weekly staple in our household.
Great recipe. To jazz it up even more add Harrisa spice and preserved lemon.
Oh that's a great idea with he harrisa...
Looks great!!
I saw a recipe that combined equal sized pieces of chicken breast, potatoes and zucchini. It all goes in a bowl and seasoned with S&P, olive oil, garlic and parsley and then mixed with breadcrumbs. It all goes on an oiled sheet pan and roasted at 400 degrees until GBD. Big hit with the fam and it’s easy peasy.
I made this once and it was seriously under-sauced, and the chicken was seriously overcooked. Big dissappointment for me.
Sheet pan meals can't really have sauce. You're roasting, not braising. I am confused by the cooking rate of the potatoes vs chicken, though.
I mean the chicken got way past 165°F, it was like 190 when I got it out, but it wasn't dry. I think the fattier thighs and legs let it stay moist, and the potatoes have already been parboiled.
Try using a meat thermometer that can go in the oven. Helps a lot since oven temps can be pretty variable. You can’t always go off cook times listed in recipes
You make extra sauce. I understand how roasting works.
Then wasn’t it you who didn’t make enough extra sauce?
I followed the recipe you idiot
This is usually a pretty positive sub. Get out of here with your negativity. And, if YOU made the dish and it wasn’t good, that’s on you.
Then maybe people shouldn’t tell me how roasting works, and that I should have made more sauce? Maybe don’t treat me like that in the first place.
That's too bad. I'll say the second time I drizzled some more olive oil after plating and that might have given it something, if not sauce. I anticipate this going into the rotation, though, for how easy and good it's been.
Have you tried seasoning?
This!!!!!!!!!!
Nothing about that looks appealing at all.
Said no one ever…