Pollo al ajillo – traditionelles spanisches Knoblauchhähnchen

Zutaten

• 3 tbsp. Extra Virgin Olive Oil
• 1 tbsp. Sea Salt
• 2 tsp. Ground Black Pepper
• 4 bone-in, skin-on chicken thighs
• 4 bone-in, skin-on chicken drumsticks
• 2 tbsp. Minced Garlic
• 1 cup dry white wine
• 2 Bay Leaf
• 2 tbsp. Lemon Juice
• 1 lb. baby yellow potatoes, halved
• 1 tbsp. finely chopped fresh parsley

Zubereitung

1. 1

   Preheat oven to 400°F and adjust oven racks to top-third and bottom-third position. Pat chicken dry with paper towels and season all over with 2 tsp. salt and 1 tsp. pepper. Heat 1 tbsp. oil in large 12-inch heavy-bottom skillet over medium-high heat. Working in batches, sear chicken on both sides until skin is golden-brown, about 6 to 8 minutes. Transfer to a plate and set aside.

2. 2

   Add garlic to pan drippings and cook over medium heat until fragrant, about 30 seconds. Stir in wine and cook, scraping up any brown bits from the bottom of the pan. Stir in bay leaves and lemon juice and bring to a boil. Return chicken to pan, skin-side-up. Transfer to oven and bake on upper rack until chicken’s internal temperature registers 175°F on quick-read thermometer, about 25 to 30 minutes.

3. 3

   Toss potatoes and remaining oil on rimmed baking sheet until coated. Season with remaining salt and remaining pepper. Bake on lower rack, flipping potatoes halfway through, until tender and light golden-brown, about 25 to 30 minutes.

4. 4

   Top chicken and potatoes with parsley and serve.