- Are you looking for a new one pan meal that's fuss-free, but flavorful? I've got you covered with
this family favorite, one pan chicken and potatoes. (gentle piano music) Hey everyone, it's Yumna,
you'll never "Feel Good Foodie." And as a mom, I struggle with
dinnertime decisions too, and I often find myself turning to this one pan chicken
and potatoes recipe because it's simple to make, and it has everyone's
two favorite ingredients. The chicken comes out perfectly juicy, the potatoes are wonderfully tender, and the cleanup is surprisingly a breeze. I use a Middle Eastern marinade
that I learned from my dad, and it just gives this
dish the best flavor. I just know you're gonna love it. So let's get started. It looks like I've got a
bunch of things going on here, but really, it's just chicken, potatoes, and my special marinade. So let's get started
by mixing the marinade. I'm gonna use 1/4 of a cup of olive oil, 1/4 a cup of lemon juice,
a teaspoon of seven spice which is a blend made up with seven, popular Middle Eastern spices. I have a recipe for this on my blog, so you guys can check it out on how to make your own seven
spice if you can't find it. We're also gonna add
a teaspoon of paprika. (cookware clangs) A very messy teaspoon
of paprika. (chuckles) Let's clean up a little bit here before we add the other ingredients. Now, we're gonna add two teaspoons of salt and a teaspoon of black pepper. Now the final part of
the marinade is garlic, lots of garlic, I'm using
six cloves of garlic. Feel free to make that 12 if you want, which is what my dad does. I'm gonna use a garlic press, just so it blends really
well with the sauce. All right, now we're just
gonna whisk it all together. Before we add the marinade to the chicken, it's really important to make
sure that the chicken is dry. So removing that excess moisture is gonna help the chicken really crisp up and make sure it doesn't
steam in the oven. We want it to roast, and
crisp up, and not steam. I have some paper towels and
I'm just gonna pat it dry. This is the non-fun part of the recipe, but it's very important, you guys. And you'll notice that I'm
using skin-on chicken thighs and drumsticks. You can make this recipe
with chicken breast and you can make it with
just bone-in chicken breasts, as well, various different
kinds of chicken. So the timing will differ a
little bit, but my preference is to use chicken thighs and drumsticks because it has the most
flavor, it has an extra fat, and the skin, it just gets nice and crispy and just makes it extra juicy. Also, it's important to note that the skin on the chicken actually helps
it from drying out too much. So if you ever experience dry chicken when you oven bake it, keep the skin on. I promise you it'll be more juicy. And time for the marinade. I have just some baby
potatoes and I quartered these to make sure that they
cook evenly and quickly. So I'll add these to the pan. All right now, it's tend to use our hands to coat the chicken and the potatoes with that wonderful marinade. And you guys might be
tempted to skip this part, but honestly, using your
hands is just the best way to do it. You can use a spoon, but
when you use your hands, it just makes sure that
that marinade gets coated on every single piece of
potato, and underneath the skin of the chicken, and just all over, which is kinda hard to do with a spoon. All right, I'm gonna wash my
hands, stick this in the oven at 400 degrees for 55
to 60 minutes and then, what happens is at that point,
you can check the chicken, make sure the internal
temperature is 165 and then, you can broil it for an
extra couple of minutes, just to make sure that the
skin is nice and crispy. All right, just came out of
the oven and it looks so good. At this point, it's really
important to let the chicken rest for at least five minutes
before you cut into it because letting the chicken rest is gonna help all that juice redistribute, and it just ends up making it
more flavorful and more juicy. But I like to take a
little bit of the pan sauce and just drizzle it all over the chicken, just to make sure that
it gets extra juicy. And it's looking so good, you guys, and I know Video Matt is like, "Can I have some already,
can I have some already?" So it's been five to 10 minutes. It's been resting and
we're ready to dig in. So let's go ahead and
serve some for Video Matt and see what he thinks of the recipe. (Yumna laughs) His fingers are dirty, but
he's giving a (laughs). All right now, I'm gonna
serve some for myself, and I wanna show you guys how juicy it is. So wait until I cut into this. It looks so good, you guys. I'm gonna add some potatoes
for myself because honestly, those potatoes get so tender
and they take all the fat and all the flavor from the chicken. So it's just a perfect
way to cook the potatoes whenever you're having chicken. So I served some for myself. It's all mine, ready to taste it. So good.
