Baked Chicken and Potato
This recipe goes well with garlic sauce, and a green salad, or eaten in a sprouted tortilla wrap (deboned and with potatoes) with garlic sauce, shredded romaine lettuce and diced tomatoes dipped in the drippings.
8 pieces of chicken, or 1 whole chicken cut in pieces, wash it by rubbing salt or lemon over skin and rinsing well.
4 (or more) cloves of garlic, mashed
1 ½ tsp. coarse sea salt
1 tsp. ground all spice (optional)
¼ tsp fresh cracked pepper (optional)
¼ Cup fresh lemon juice
¼ Cup extra virgin olive oil
8 med potatoes (more or less depending on size of baking dish), skins washed and cubed in bite size, or any way you prefer.
Place chicken in baking dish that has a lid, then place the rest of the ingredients and mix well. Pre heat oven to 400, and bake covered for 1 hour, then remove lid, raise heat to 450 and bake another 30 minutes or until done, when chicken and potatoes are golden.
This mixture can be marinated over night in the refrigerator (in which case, don’t add potatoes yet). You can also marinate it for a few hours.