Ingredients
2 large potatoes, peeled and chopped, cut to ½ inch thickness
non-stick cooking spray
3½ lb broiler chicken, cut into 8 pieces
3 tbsp vegetable oil
salt and pepper, to taste
3 tbsp cornstarch
2 garlic cloves, grated
1 tbsp chicken bouillon powder
1 tbsp brown sugar
1 tbsp salt
1½ tsp ground turmeric
2½ tbsp apple cider vinegar
5 tbsp olive oil
¼ cup ketchup
Preparation
Combine the marinade ingredients in a large bowl. Add the chicken pieces and thoroughly coat.
Transfer to a chilled area, covered, and allow to marinate at least for 4 hours, preferably overnight.
The next day, preheat the oven to 360 degrees F and grease a roasting tray, while setting aside a spare for later use.
Mix the cornstarch into the marinade until combined, coating the chicken thoroughly.
Spread the chicken pieces out on a greased roasting tray and transfer to the oven.
Roast for roughly 1 hour or until juices run clear, keeping in mind that the breasts will roast faster than the other chicken parts. It is advised to allow your chicken to come to room temperature at least 1 hour before roasting.
Once the chicken is almost done, start on the fries. Place the potatoes in a bowl and coat them in oil.
Season with salt & pepper, then toss the potatoes until evenly coated.
Once the chicken is done baking, set them aside in a warm area, covered with foil.
Change the oven temperature to 425 degrees F and line the potatoes in a single layer on your spare roasting tray.
Roast them for 40 to 45 minutes until golden and crispy at the edges.
Enjoy your homestyle chicken and French fries with some ketchup on the side!
