Main dishes
Roast chicken and potatoes
Chicken and potatoes in the oven is the kind of dinner that more or less cooks itself. You cut the potatoes, toss everything with oil, garlic and spices, spread it on a tray and an hour later you have golden chicken sitting on potatoes that have soaked up all its juices. Thighs and drumsticks work best: they stay moist and bring plenty of flavour. This amount fills one large tray and feeds four. Add a fresh salad and you're done.
Method
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Heat the oven to 200°C (fan 180°C). Pat the chicken dry with kitchen paper.
In a large bowl mix half the oil with the crushed garlic, 1 teaspoon each of paprika, dried herbs and salt, and some pepper. Rub it into the chicken and leave for 15 minutes if you have time.
Peel the potatoes and cut into wedges. Cut the onion into thick half-rings.
Toss the potatoes and onion with the remaining oil, season with salt and spread over a roasting tray in a single layer.
Arrange the chicken on top of the potatoes, skin side up.
Roast on the middle shelf for 50-60 minutes. After 30 minutes, turn any potatoes that aren't under the chicken so they brown evenly.
Check that the juices from the thickest part of a thigh run clear and the potatoes are tender when pierced. Scatter with chopped dill and serve.
Tips for success
- Keep the potatoes in one layer. Piled up, they steam and won't brown.
- If the skin colours too fast, cover it loosely with foil for the last 15 minutes.
- Dry skin roasts crisp; damp skin stays pale.
- Don't cut the potatoes smaller than 2 cm or they'll dry out before the chicken is done.
Serving and storage
Bring the tray to the table and spoon over the juices from the bottom. A crisp salad, pickles or a garlicky sour cream dip all work well alongside.
Keep covered in the fridge for up to 3 days. Reheat in the oven at 180°C for 10-15 minutes so the potatoes don't go soggy.
Variations
- In a roasting bag: bake everything in a bag for 50 minutes, slitting the top for the final 15.
- Sour cream coating: brush the chicken with 2 tablespoons of garlicky sour cream instead of oil.
- Extra veg: add chunks of courgette and pepper for the last 25 minutes.
Calories and macros
Per serving (about 554 g):
Per 100 g: 141 kcal, P 9.2, F 7.7, C 8.6. An estimate based on average ingredient values. Your daily calories ›
