Nailed or Failed: Garlic Butter Chicken & Potatoes

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Nailed or Failed: Garlic Butter Chicken & Potatoes

It’s that time again! Time for another round of nailed or failed. Nailed or failed is a monthly blog segment where I try a new-to-me recipe and let you know whether I think it’s great or if it’s a bit shit. I originally planned to do this at the end of the month, but I spent last weekend sick and didn’t have a chance to shoot the content I was hoping to post about this week. So I had to do a bit of rearranging and this week has been a bit wonky as far as posting goes. But have no fear, we are getting back on schedule! The recipe I chose for this month’s nailed or failed is Garlic Butter Chicken & Potatoes. I’ve had it pinned to my food Pinterest board for ages, and I mean how good does this look?

garlic butter chicken & potatoes
photo credit Pinterest

And it seems like a pretty simple and straightforward recipe. Marinate some chicken and cook up some potatoes. Easy, right?

You start marinating some chicken in a mix of soy sauce, pepper, and hot sauce. I used chicken tender strips for ease and quickness versus having to slice chicken breasts. While your chicken is marinating, you quarter and parboil some yellow baby potatoes. Once those are slightly tender, drain them and toss them in a skillet with some melted butter and olive oil. This lets them get a slight crisp to the outside, while not taking FOREVER to cook. Once you’ve got your potatoes all done up, you remove them from the pain and start on the chicken. Once the chicken has gotten a nice sear on it, you add in the remaining marinade and cook it along with the chicken.

When the chicken is cooked through, you add the potatoes back in and give it all a toss.

garlic butter chicken & potatoes

Garlic Butter Chicken & Potatoes-Nailed or Failed?

So was it a keeper or a tosser? To quote Matt-“I wouldn’t be sad if you lost this recipe.”

There just wasn’t much flavor to the recipe other than hot. The potatoes were nice and I’d probably prepare them again in a similar fashion, but with different seasonings. I think a tablespoon of sriracha is a little much, especially when all you’re mixing it with is soy sauce and pepper. If I were to attempt this recipe again, it wouldn’t be without major tweaks. So it was a firm fail. Which is a little disappointing because the picture that accompanies the recipe looks SO good! Better luck next time!

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