1/2 onion, sliced
2 cloves of crushed garlic
2 bay leaves
juice of 1/2 lemon
1 cac of ras elhanout
a little mustard
1 cup flour + 1 bag Ariosto meat seasoning.
2 lightly beaten beaten eggs
Take the chicken pieces, the mustard dressings, pass them in the egg, then flour, still in the egg and finish them in the bread crumbs …
While oiling a baking dish or a baking sheet like me, place the chicken pieces, taking care to separate them.
Peel, and cut your potatoes into large « fries » add them seasoning for ariosto potatoes and olive oil, mix (no salt needed because there is salt integrated)
Place the potatoes to size chicken and sprinkle with the olive oil that remains at the bottom of the salad bowl or you have tempered the potatoes …
Cover with aluminum foil and cook for 30/40 minutes
Check the cooking by inserting a knife inside the chicken, if the liquid that emerges is clear, your chicken is cooked, it is red it is not cooked …
10 min before the end remove the aluminum foil and leave golden
Finally dip them in a hot fry for a few minutes so they are crispy