Liquid Gold Chicken & Potatoes

Recipe Details

Ingredients

Chicken & Potatoes

8–10 chicken legs, thighs, or a combination
6–8 Yukon Gold potatoes, cut into wedges
2 medium onions, sliced
2 tbsp olive oil
2 tsp sea salt
1 tsp black pepper
2 tsp paprika
1 tsp turmeric

Liquid Gold Sauce

15 garlic cloves, finely minced
1 cup fresh parsley, chopped
1 cup fresh cilantro, chopped
1 cup olive oil
1 cup fresh lemon juice
2/3 cup water
2 tsp dried oregano
1 tsp sea salt

Instructions

Preheat oven to 350°F–400°F, depending on your oven.
Place potatoes and onions into a large braiser, roasting pan, or baking dish.
Arrange the chicken pieces over the potatoes.
Drizzle with olive oil and season everything with sea salt, black pepper, paprika, and turmeric.
In a bowl, combine garlic, parsley, cilantro, olive oil, lemon juice, water, oregano, and salt.
Pour the Liquid Gold sauce evenly over the chicken and potatoes.
Toss lightly to ensure everything is coated.
Bake uncovered for 1½–2 hours, depending on your oven and how soft the potatoes become.
Baste once or twice during cooking with the pan juices.
If desired, broil for the final few minutes to achieve a beautifully golden finish.
Spoon plenty of the Liquid Gold sauce over the chicken and potatoes before serving.

Michele’s Tip 🍋

Don’t skip the water in the sauce. It helps mellow the garlic, prevents bitterness, and creates that beautiful silky “Liquid Gold” finish that’s perfect for dipping bread into.

Serve with a fresh salad, crusty bread, and the people you love most.