Lebanese Chicken and Potatoes

8-10 pieces bone-in, skin-on chicken parts
1 lb  white potatoes, quatered
2 lemons 1 sliced and 1 juiced
1/4 cup olive oil
2 cloves garlic minced
1/2 teaspoon crushed red pepper flakes
1 1/2 teaspoon kosher salt
1/4 teaspoon allspice
1/2 teaspoon fresh ground pepper
Preheat oven to 400 degrees F.
Spray a glass 13-in. x 9-in. baking dish with cooking spray.
Place the chicken and potatoes in a single layer.
In a small bowl, whisk together lemon juice, olive oil, garlic, crushed red pepper flakes, allspice, salt and pepper.
Pour mixture over chicken and toss.
Sprinkle with additional salt and pepper.
Bake uncovered for approximately 1 hour, or until chicken temperature reaches 165 degrees.
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