Baked Chicken with Potatoes

Peel the potatoes and cut them into small sticks.

Add 100 g of sour cream, season with salt and pepper, and mix well.

Spread the potatoes in a baking dish (I used a 25x25 cm square dish).

Cut the chicken into several large pieces.

Add 100 g of sour cream and garlic pressed through a garlic press. Season with salt and pepper, and mix well.

Place the chicken on top of the potatoes and let it marinate for 20–30 minutes. Then pour 1 cup of boiling water into the dish (this ensures the potatoes cook through and don't stay raw). You can skip the water, as some potato varieties may cook through without it, but you may need to increase the baking time.

Place in an oven preheated to 200 degrees. Bake for 60–70 minutes. The dish is ready when the potatoes are fully cooked.

When serving, the chicken with potatoes can be garnished with fresh herbs.