A comforting and flavorful dish featuring bone-in chicken marinated in a fragrant blend of ginger, scallions, soy sauce, and spices, baked alongside tender Yukon Gold potatoes. Served over jasmine rice with a delicious pan sauce.
1. Preheat the oven to 375F.
2. Place the potatoes in a large 9x13” baking dish and toss with 2 Tbsp olive oil, salt, and pepper. Bake for 40 minutes.
3. While the potatoes are in the oven, add the chicken to a large bowl with the garlic, scallions, ginger, soy sauce, sesame oil, sherry, water, salt, pepper, garlic powder, and curry powder. Marinate in the fridge for at least 30 minutes.
4. After the potatoes have cooked for 40 minutes, remove the baking dish from the oven and add the chicken along with all the liquid from the marinade. Spread in one layer, nestling the potatoes around/beneath the chicken, and return the dish to the oven. Bake for 40-50 minutes until the chicken reaches 165F.
5. Serve the chicken and potatoes over white rice with some fresh scallions on top. Drizzle with sauce from the baking dish and enjoy!
