The Flavorful Journey

In this inaugural episode, we'll set the table for making a fantastic, tasty weeknight dish. Galilean chicken is the perfect dish to start on this journey. Join home chef James Eik on a tasty, educational journey as we learn how to craft entire meals, build flavors, and provide real-time cooking tips as you make exciting meals for your home. Galilean Chicken TraybakeAdapted from Christopher Kimball's Milk StreetRecipe3 pounds chicken (ideally thighs or drumsticks) - bone-in, skin on1.5 pounds red or gold potatoes, unpeeled6 garlic cloves, peeled1/4 cup olive oil1 tsp pomegranate molasses 1 Tbsp ground allspice1 tsp ground coriander,1 tsp ground cinnamon 1/4 tsp ground cardamom1/2 tsp black pepper1 Tbsp of kosher saltPinch of dried parsleyDirectionsIn a large bowl, mix the oil, molasses, allspice, coriander, cinnamon, cardamom, salt, and black pepper. Add the chicken and potatoes, mixing and coating them thoroughly. Let it sit for 10 mins before beginning to preheat the oven.Heat your oven to 450°F with a rack in the middle position. Place the peeled garlic cloves in the center of a half sheet baking tray. Arrange the chicken parts, skin up, around the garlic - this will protect them from the heat. Arrange the potatoes around the chicken, trying to keep them as evenly spaced as possible.Roast until the thickest part of the chicken reaches about 160°F or 175°F, depending on the type you're using. Light meat (breasts) is done at 160°F, while dark meat (legs, thighs, wings) is done at 175°F. Let the meat and pan cool for about 10 minutes. Transfer the chicken and potatoes to a platter, leaving the garlic on the baking sheet. Safely collect the pan drippings and garlic into a large glass measuring cup (if using an immersion blender) or a high-power blender. Add 1/8-1/4 cup of water and blend the sauce. Taste the sauce and season with salt and pepper, then pour over the chicken and potatoes. Drizzle with additional pomegranate molasses and sprinkle with the dried parsley.