Roasted Chicken and Potatoes
Golden roasted chicken and potatoes with herbs in a rustic dish, showcasing crispy textures and rich flavors.
1 hr
Total
4
Servings
Beginner
Level
Non-Veg
Timeline
Prep 15 min, Cook 45 min.
Ingredients
For the chicken
8 bone-in, skin-on chicken thighs (about 1.2 kg / 2.6 lb)
1 tbsp olive oil
1 tsp smoked paprika
1 tsp dried thyme
1½ tsp salt and ½ tsp black pepper
For the potatoes
700 g (1½ lb) baby potatoes, halved
2 tbsp olive oil and a pinch of salt
4 garlic cloves, smashed
4 sprigs fresh rosemary, plus extra to finish
To finish
Juice of ½ lemon
Methods
Heat. Heat the oven to 220°C (425°F). Put a large oven-safe skillet or roasting dish inside to warm up.
Season. Pat the chicken completely dry. Rub it with 1 tbsp oil, the paprika, thyme, salt and pepper.
Toss. Mix the potatoes with 2 tbsp oil, the garlic, rosemary and a pinch of salt.
Arrange. Spread the potatoes in the hot dish, cut side down. Nestle the chicken on top, skin side up.
Roast. Bake 40-45 minutes, until the skin is deep golden and the chicken reaches 74°C (165°F).
Finish. Rest for 5 minutes, then squeeze over the lemon and scatter with fresh rosemary.
Chef's tip:
“Cut side down is the secret to crispy potatoes. They sear in the hot dish and soak up the chicken juices as they roast.”
Notes:
No skillet: a roasting dish works too.
Faster: use boneless thighs and cut the roasting time to about 30 minutes.
Lighter: swap in bone-in breasts and check the temperature at 35 minutes.
Contains: no common allergens in the recipe as written.
Equipment:
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