These potatoes are sure to be the crispiest you’ve tried, the perfect addition to any family dinner or meal prep!
INGREDIENTS:
900g chicken breast
2 kg russet potato
1/2 tsp baking soda
3 tbsp olive oil
1 tbsp + 1.5 tsp + 1 tsp salt
1 tbsp garlic powder
1/4 cup dijon mustard
1/4 cup lemon juice
DIRECTIONS:
Combine lemon juice, Dijon mustard and 1 tsp salt in a bowl. Toss chicken thighs in this mixture and allow to marinade for 30-60 minutes.
Preheat the oven to 450F (230C). Bring 2L of water to a boil in a large pot.
Dice potatoes into large cubes, at least 2-3 inches (5-8cm).
Once boiling, add potatoes, baking soda and 1.5 tsp salt to the water. Cook for 10 minutes after the water has returned to a boil.
Drain potatoes and allow to sit for 1 minute to allow extra moisture to evaporate. Add 2 tbsp olive oil, 1 tbsp salt and 1 tbsp garlic powder to the potatoes and toss until a thick layer of mashed potato like paste has built up on the potato chunks.
Place potatoes on a baking sheet and roast for 40 minutes, flipping after 25-30 minutes.
Place the chicken on a second baking sheet and bake for the last 20 minutes of the potatoes.
Let the chicken rest for 5 minutes before serving. Serve with your favourite veggie.
Makes 8 servings
Nutrition:
Cals: 437 calories
Protein: 40g
Carbs: 45g
Fiber: 3g
Fat: 10g