This recipe came about when I thought I had plenty of bread crumbs and I did not so I added Romano cheese to stretch out the bread crumbs. I forgot all about this recipe until now – Enjoy.
Ingredients
3 to 4lbs. bone-in chicken
Marinade
3 lemons, juiced and zested
1 egg
¼ cup olive oil
2 tablespoons of Dijon mustard
1 shallot, minced
2 cloves of garlic, minced
Salt and pepper
Coating
1 cup panko bread crumbs
1 cup grated Romano Cheese, sheep
1 tablespoon fresh thyme
1 tablespoon fresh Italian Parsley
Salt and Pepper
Veggies
Marinade
2 sticks unsalted butter, melted (or Earth Balance)
2 shallots, minced and smashed
6 cloves of garlic, minced and smashed
2 tablespoons fresh thyme
1 tablespoon fresh oregano
Avocado Oil
Salt and Pepper
1 lb. potatoes of choice, large dice
3 heads of Garlic, with the tops, cut off
Sauce
1 stick unsalted butter
½ cup homemade chicken stock
2 lemons, juiced and zested
2 tablespoon raw honey
2 tablespoons of Dijon mustard
1 tablespoon fresh thyme
1 tablespoon tapioca starch
Salt and Pepper
Directions
In a blender place all the ingredients for the chicken marinade, pulse until smooth. Place chicken in a zip lock bag, pour in marinade, seal, toss, and place in the fridge for at least 3 hours.
Do the same with the potatoes marinade, place the ingredients in a blender, pulse until smooth. Place potatoes in their own zip lock, pour the marinade in the potato bag
, seal, toss and place in the fridge for at least 3 hours.
Time to bake
Preheat oven to 400 degrees
In a large deep baking pan, pour in the potatoes, and place in the oven.
Place the coating ingredients in a deep dish, whisk to combine, remove chicken and dredge in cheesy bread crumbs and place on the rack. Remove potatoes from the oven and nestle in the chicken and garlic heads and return to the oven. At the 15-minute mark, flip chicken, flip potatoes before returning to the oven. Bake of an additional 15 minutes or until chicken is cooked through. If potatoes start to char, remove and let the chicken finish. Line roasted potatoes on a deep serving tray.
While everything is roasting place all the ingredients for the sauce in a saucepan, holding back the tapioca, bring to a boil, reduce heat. Spoon a few tablespoons out of the sauce to a small bowl and whisk in the tapioca until smooth, return to the sauce and whisk until smooth. Keep sauce warm until ready to use.
Place crispy chicken on top of potatoes, add the roasted garlic heads and pour half the sauce over all – Garnish – Enjoy.