Ingredients
For the chicken marinade
⅓ Cup olive oil
2 Tbsp melted butter
1 Tbsp black pepper.
2 tsp of salt
2 Tbsp paprika
1 Tbsp ground cumin
½ tsp ground ginger
2 tsp dried oregano
2 Tbsp finely minced garlic
5 chicken thighs
5 chicken drumsticks
Vegetables (you can use your favorites)
Baby potatoes
Red onion
Yellow bell pepper
Orange bell pepper
Carrots
Salt, to taste
Black pepper, to taste
Paprika, to taste
Instructions
In a skillet or bowl, combine the olive oil, melted butter, black pepper, paprika, cumin, ginger, dried oregano, Spanglish Asadero Tex-Mex Chicken & Steak seasoning, and minced garlic. Mix very well until fully combined.
Add the chicken thighs and drumsticks to the marinade, making sure they are well coated on all sides. Let the chicken marinate for 30 minutes.
While the chicken is marinating, prepare the vegetables. Place them in a baking dish and season with salt, black pepper, and paprika. Mix well.
After the marinating time, place the chicken pieces on top of the seasoned vegetables.
Bake in a preheated oven at 380°F for 1 hour to 1 hour and 15 minutes, or until the chicken is fully cooked and golden brown.
Remove from the oven and let rest for a few minutes before serving.
Serve hot and enjoy! This dish pairs perfectly with rice.
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