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Roast chicken thighs with potato, garlic and rosemary

Karen Martini
Karen Martini

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This simple chicken roast is a one-tray wonder.
This simple chicken roast is a one-tray wonder.William Meppem

It's taken a while, but life seems to have slipped back into a normal type of busy, and I'm constantly finding myself cooking on the run at home during the week. And that means plenty of one-tray or one-pot dinners. An all-in-one-tray roast is a certain, no-fuss path to deliciousness. Chicken and potatoes roasted with plenty of herbs, garlic, olive oil and a glass of wine makes for an incredibly flavourful midweek meal. Some cooked greens – or a salad – complete the picture.

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Ingredients

  • 8 chicken chops (skin on and bones in)

  • 5 large desiree potatoes, cut into 3-4cm dice

  • 1 brown or white onion, skin on, quartered

  • 1 garlic bulb, skin on, cloves separated and bruised

  • 4 rosemary sprigs, leaves pulled and roughly chopped

  • 120ml extra virgin olive oil

  • ½  lemon, finely sliced in rounds, skin and all

  • 1½ tbsp dried Greek oregano

  • 2 fresh bay leaves

  • 1½  tbsp salt flakes

  • 1½  tsp ground black pepper

  • 150ml white wine

  • green beans or peas, or a green salad, to serve

Method

  1. Step 1

    Preheat the oven to 190C fan-forced (210C conventional).

  2. Step 2

    Add all the ingredients, except the wine, to a large bowl and toss through, massaging everything a little. Scatter half the potato across a baking tray or large enamel dish, then nestle the chicken in, skin side up. Pile everything else – including the remaining potato – evenly over the top, making sure to expose the chicken skin so it browns. Pour over the wine, then roast uncovered for 45 minutes.

  3. Step 3

    Increase heat to 220C fan-forced (240C conventional) and roast for a further 25 minutes until golden. If it needs more colour, flash under a hot grill for a few minutes.

  4. Step 4

    Serve with cooked green beans or peas, or a green salad.

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Karen MartiniKaren Martini is a Melbourne-based chef, restaurateur, author and television presenter. She has a regular column in Good Weekend.

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Original URL: https://www.theage.com.au/goodfood/recipes/roast-chicken-thighs-with-potato-garlic-and-rosemary-20220617-h24ien.html