A few weeks after that visit from Uncle Oliver, my husband requested for me to make it. Since weekends are family request days, I agreed and tried my luck on the recipe. I used this version from Cooking and Beer since Uncle Oliver used a secret spice that I didn’t have access to. My husband still loved it and ate about three chicken pieces! He said he loved the combination of flavors in the dish, including that little spicy kick in there!
Check out what our friends over at Cooking And Beer have to say about the recipe:
“Spicy garlic chicken and potatoes sheet pan dinner is the perfect quick weeknight meal that’s simple to make and loaded with flavor!”
It’s a really easy dish to prepare. You basically have to put everything together and just pop it in the oven. You will have a really good time making and eating this!
Ingredients
- 1/2 cup + 2 tablespoons Bertolli olive oil
- 10 cloves of garlic, finely minced
- 1 teaspoon McCormick cajun seasoning
- 1 teaspoon fine sea salt
- 1/2 teaspoon McCormick chili powder
- 1/4 teaspoon McCormick black pepper
- 1/4 teaspoon McCormick crushed red pepper
- 1/4 teaspoon McCormick dry thyme
- 8 Tyson bone-in chicken pieces (a combination of thighs and legs)
- 1 lb baby potatoes, cut in half
- Garnish: Fresh chopped parsley
Instructions
- In a small bowl, whisk together 1/2 cup of the olive oil, garlic, cajun seasoning, sea salt, chili powder, black pepper, crushed red pepper, and thyme. To a large ziploc bag, add the chicken pieces. Pour the marinade over top and zip tightly. Massage the marinade into the chicken and place it in the refrigerator to marinate for at least 2 hours.
- Preheat your oven to 400 degrees F and line a large baking sheet with foil. Add the potatoes to a medium bowl with the remaining two tablespoons of olive oil. Season with salt and black pepper and toss. Pour the potatoes onto the baking sheet and spread evenly. Place the chicken pieces in between the potatoes and pour any remaining marinade over top.
- Place the pan in the oven and bake for at 50-60 minutes or until the chicken is cooked through and the skin is crispy. Remove from heat and let stand for 5 minutes before sprinkling with parsley and serving. Enjoy!
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Quick Tip: Prepare the chicken and marinade at the beginning of the day and let it refrigerate until dinner time. This eliminate the work you have to do at the end of the day.
Thanks again to Cooking And Beer for this amazing recipe.
