Chicken drums-thighs are roasted in savory sweet and flavors, namely: sweet paprika, oregano and date honey/syrup.
A simple ‘THROW-IN-THE-OVEN-AND-FORGET’ delicious baked chicken drums and thighs recipe.
Procedure
Baste under and on top of skin.
Mix potatoes with chopped onions and some spice.
Add oil and you are good to go.
Equipment
1 cutting board
1 vegetable/meat knife
1 kitchen brush
1 large mixing bowl
1 oven pan (or 2 doubled-up disposable pans)
2 paces of parchment paper
Dairy-Free Chicken in Sweet Paprika and Oregano
Kosher for Passover delicious chicken thighs and drums and potatoes slow-baked in date honey, sweet paprika, and oregano. No added water to the pan and no parboiling of potatoes. Kosher for Passover.
Ingredients
- 3 drums-thighs attached fresh, raw
Into Large Bowl of Potatoes & Onions
- 3 potatoes, cut into 1/6ts or 1/8s
- 3 large onions, sliced into half 1/2 rings
- 2 tablespoons sweet paprika
- 2 tablespoons dry oregano
- 2 teaspoons kosher salt
- 1 cup olive oil
Into Small Bowl to Brush on Chicken
- 4 tablespoons date honey
- 1 tablespoon paprika
- 1 teaspoon of kosher salt
- 3 tablespoons olive oil
Instructions
Preheat oven to: 375 Fahrenheit / 190 Celsius
First 90 minutes covered in parchment paper. Then another 1 hour and 10 minutes on. Total - 2 hours 40 minutes
Mix spices in large mixing bowl. Add potatoes and onions. Mix and pour into oven pan with parchment paper underneath.
Place Chicken on onions and potatoes.
Mix spices in small bowl.
Brush on and underneath chicken skins.
Cover in parchment paper and bake for 1 hour and 10 minutes.
Remove cover. Bake another 1 1/2 hours.
Braise a couple of times while in oven.