Roasted Chicken and Potatoes
A comforting, golden-brown classic for a hearty meal.
⏱️ 60 min🍽️ Serves 1
🔥 450 kcal💪 38g protein🍚 30g carbs🥑 20g fat🌾 4g fibreper serving
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Ingredients
- 🍗4 chicken drumsticks or thighs
- 🥔1 kg potatoes, cut into wedges or chunks
- 🧅1 large onion, roughly chopped
- 🧄3 cloves garlic, minced
- 🫒2 tbsp olive oil
- 🌶️1 tsp paprika
- 🌿½ tsp dried rosemary
- 🌿½ tsp dried thyme
- 🧂1 tsp salt
- 🌶️½ tsp black pepper
- 🥣¼ cup chicken broth or water
- 🌿 fresh parsley, chopped for garnish
Pro tips
- For extra crispy chicken skin, pat the chicken dry with paper towels before seasoning.
- Don't overcrowd the baking sheet; use two if necessary to ensure even roasting and browning.
- Add other root vegetables like carrots or sweet potatoes for more variety.
Method
- 1Preheat your oven to 200°C (400°F).
- 2In a large bowl, toss the chicken pieces with half of the olive oil, paprika, rosemary, thyme, salt, and pepper until well coated.
- 3Add the potatoes, chopped onion, and minced garlic to the same bowl. Drizzle with the remaining olive oil and toss to combine.
- 4Spread the chicken and potato mixture in a single layer on a large baking sheet or roasting pan.
- 5Roast for 30 minutes, then flip the chicken and potatoes. Pour the chicken broth or water over the mixture.
- 6Continue roasting for another 15-20 minutes, or until the chicken is cooked through (internal temperature of 74°C/165°F) and the potatoes are tender and golden brown.
- 7Garnish with fresh parsley before serving.