Name: Portuguese-Style Chicken and Potatoes
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 4 serving(s)
Ingredients: 1/4 cup (60 ml) tomato-based chili sauce; 1/3 cup (75 ml) olive oil; 1 tbsp (15 ml) lemon juice; 1 tbsp paprika; 1 tsp dry mustard; 12 chicken drumsticks, with or without skin; 5 Yukon Gold potatoes, unpeeled and cut into 6 wedges; 1/2 lb (225 g) sugar snap peas, trimmed; Salt and pepper

Ingredients

- 1/4 cup (60 ml) tomato-based chili sauce
- 1/3 cup (75 ml) olive oil
- 1 tbsp (15 ml) lemon juice
- 1 tbsp paprika
- 1 tsp dry mustard
- 12 chicken drumsticks, with or without skin
- 5 Yukon Gold potatoes, unpeeled and cut into 6 wedges
- 1/2 lb (225 g) sugar snap peas, trimmed
- Salt and pepper

Preparation

- With the rack in the middle position, preheat the oven to 450°F (230°C).
- In a large bowl, combine the chili sauce, 2 tbsp (30 ml) of the oil, the lemon juice and spices. Add the chicken drumsticks and toss to coat. Spread on a baking sheet.
- In the same bowl, combine the potatoes with 2 tbsp (30 ml) of the oil. Toss well to coat with the oil and the leftover marinade. Place the potatoes around the chicken. Season with salt and pepper.
- Bake for about 45 minutes or until the chicken falls off the bone and the potatoes are tender.
- In a small bowl, toss the peas with the remaining oil (1 tbsp/15 ml). Season with salt and pepper. Place on the chicken and cook for 7 minutes.

Portuguese-Style Chicken and Potatoes

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Ingredients

Preparation

Personal Note

To help you with this recipe

RICARDO Non-stick Baking Sheet