You’re probably wondering “mint potatoes?I came here for a dinner recipe, not a mojito!” Well, take a chill pill habibi and let me break it down to you. This is the best chicken I have ever made and I’m pumped to share my recipe with you.
The secret to this dish is time and foil. The reason why this chicken is so good is that it cooks very slowly until the meat falls off the bone.
As for the potatoes, I wanted to try something new. I was browsing through my spices and I saw a bagof dried mint which I haven’t used in a while. I really like dried mint in kebabs, but this time I wanted to add it to some potatoes because I freaking can. I am so happy that I did. The flavor was absolutely amazing.
Alright, enough talking and let’s get cooking! First let us start with what you need:
- Chicken drumsticks: I did two per person, but ate about 5. I cook, I eat!
- 6 medium size potatoes
- 1lb green beans
- 1 large onion: cut into thin slices
- 6 large cloves of garlic. The more garlic the better.
- Quinoa: 1 cup for two people
- 1 bunch of finely chopped Italian parsley
- 1 cup olive oil
- Generous amount of salt and pepper
Time to cook!
- First, pre-heat your oven to 350 F degrees.
- Grab a large bowl and dump all your chicken in.
- Using garlic press, crush all the garlic in the chicken bowl. If you don’t have a garlic press, you could use a cheese grater (what I did), or just finely chop it with a knife.
- Now add the parsley to the mix
- Add a generous amount of salt and black pepper. I did about one tablespoon each.
- Then add half a cup of olive oil in and get messy! Rub the chicken with all the ingredients that you added so that each piece is coated evenly.
- Please wash your hands thoroughly after that.
- Now move the chicken to a cast iron pan or a pyrex baking dish and tightly cover the top with foil. Make sure you seal it really well. I used two layers of foil. This will insure that the steam will stay inside which will make your chicken very juicy and tender.
- Now you will leave the chicken for 1 hour. Don’t touch it!
- Onto the potatoes: super easy. First cut them up into small pieces like in the picture above and put them in a baking dish.
- Add the dried mint, a touch of olive oil, a pinch of salt and pepper and mix everything up. Use your god given hands. Best kitchen tools ever!
- In another baking dish, add your green beans and onions. Hit them with some olive oil, salt, and pepper.
- Now toss your potatoes and green beans/onions into the oven.
- You thought we’re done didn’t you? How funny. Sorry, but there is one more thing: quinoa!
- Add your quinoa to a pot and then add some water. For each cup of quinoa add two cups of water. Now let it come to boil. Once it starts boiling, put the lid on, move it off the burner and let it sit there until the water completely disappears.
- Check on the veggies and potatoes every 15 minutes. They should cook in about 30 minutes. I like my potatoes to be nice and crispy on the outside so I let them sit in the oven longer.
- After 1 hour, take the chicken out and remove the foil. The chicken is now fully cooked, but not crispy. Who wants that right?
- Now turn your oven broiler on and put the chicken back in. Check regularly to make sure the chicken doesn’t burn.
- After the top side gets nice and golden, flip those drumsticks over and do the same.
- It took me about 30 minutes for the chicken to be golden brown on both sides. I promise you this: when you take the chicken out, you will be so happy. The chicken will look absolutely amazing!
Now you get to eat! I hope you enjoy this meal and share the recipe with your habibis