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@hongnhieumebap: tấm dán decal #tamdance #mebap #xuhuongtiktok @MẹBắp @MẹBắp @MẹBắp

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Tuesday 27 October 2026 12:14:06 GMT
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New York Times Top 50 Recipes of 2025 | Sheet-Pan Malai Chicken and Potatoes  @nytcooking @zaynab_issa Ingredients 1½ lb fingerling or baby potatoes 1 medium yellow onion 1 Tbsp melted ghee or olive oil Kosher salt 4 bone-in, skin-on chicken thighs (~1½ lb) 1 Tbsp lemon juice 2 Tbsp heavy cream Marinade ¼ cup full-fat plain yogurt ⅓ cup cilantro (plus more for serving) 5 garlic cloves 1½
New York Times Top 50 Recipes of 2025 | Sheet-Pan Malai Chicken and Potatoes  @nytcooking @zaynab_issa Ingredients 1½ lb fingerling or baby potatoes 1 medium yellow onion 1 Tbsp melted ghee or olive oil Kosher salt 4 bone-in, skin-on chicken thighs (~1½ lb) 1 Tbsp lemon juice 2 Tbsp heavy cream Marinade ¼ cup full-fat plain yogurt ⅓ cup cilantro (plus more for serving) 5 garlic cloves 1½" piece ginger, sliced 1–2 serrano chiles 1 Tbsp ghee or olive oil 1½ tsp garam masala Kosher salt Instructions Heat oven to 425°F. Quarter potatoes and onion, toss on a sheet pan with ghee and salt, and roast 10 minutes. Meanwhile, blend yogurt, cilantro, garlic, ginger, chiles, ghee, garam masala, and salt into a mostly smooth marinade, then coat the chicken and let sit. After 10 minutes, nestle chicken skin-side up onto the pan, scraping excess marinade over the vegetables, increase oven to 450°F, and roast 30–35 minutes until chicken is cooked and skin is crisp. If needed, roast potatoes longer. Transfer chicken to a plate, then toss vegetables with lemon juice, cream, and hot water, scraping up browned bits to form a sauce. Return chicken to the pan, garnish with cilantro, and serve.

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