Chicken and potato bake recipe
Ingredients:
- 4 chicken breasts (or skin-on thighs for extra flavour)
- 800 g (about 6 medium) baby potatoes, halved
- 3 tbsp olive oil
- 4 garlic cloves, minced
- 1 tsp paprika
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp rosemary (fresh or dried)
- ½ teaspoon of chilli flakes (optional, for heat).
- Salt and black pepper, to taste.
- Juice of ½ lemon (plus extra slices for garnish).
- 2 tbsp chopped fresh parsley (for garnish)
Instructions:
Prepare the potatoes:
- Wash and cut them into halves or quarters.
- Toss them in a bowl with 2 tablespoons of olive oil, 2 minced garlic cloves, half of the chopped parsley, and salt and pepper.
Prepare the chicken:
- Pat the chicken dry with kitchen roll.
- Rub with the remaining olive oil, garlic, paprika, oregano, thyme, rosemary, salt and pepper, and lemon juice.
Assemble the bake:
- Preheat the oven to 200°C (400°F).
- Arrange the potatoes evenly in a large baking dish.
- Arrange the chicken pieces on top of or nestled between the potatoes.
Bake:
ADVERTISEMENT
- Roast uncovered for 45–55 minutes until the chicken is golden and fully cooked (the internal temperature should reach 75°C/165°F).
- Baste the chicken with the pan juices halfway through for extra flavour.
Finish and serve:
- Garnish with fresh parsley and extra lemon slices.
- Serve hot with a fresh salad or steamed vegetables.
💡 Tips:
- You can add carrots, bell peppers or onions for extra flavour.
- If using boneless chicken, reduce the cooking time to 35–40 minutes.
- For extra-crispy skin, switch the oven to grill mode for the last 5 minutes.
ENJOY
