4 chicken quarters split into thighs and legs (or use either one)
3-4 large potatoes, cut into 1 cm slices
4 tbsp Kinneret Farm silan
4 tbsp ketchup
4 tbsp soy sauce
1 tbsp sweet chili sauce
- Mix all the marinade ingredients and dip the chicken pieces so that they are well coated on all sides.
- Line a large Pyrex dish with baking paper and grease the paper. Lay down a layer of potatoes, then lay the coated chicken pieces on top and pour the remaining marinade over them.
- Cover the dish with aluminum foil and bake for 1-1/2 hours at 220°C.
Remove the foil and bake until browned.