Herbed Garlic Chicken with Roasted Potatoes
This delightful dish of herbed garlic chicken with roasted potatoes brings together the timeless flavors of olive oil, fresh herbs, and garlic in a harmonious blend. Perfect for a family meal or a cozy dinner with friends, this recipe uses succulent chicken thighs alongside crispy-on-the-outside, tender-on-the-inside potatoes. Feel free to pack in some colorful veggies such as carrots, zucchini, or bell peppers for added nutrition and a burst of color. Not only is this recipe incredibly flavorful, but it also makes for an easy cleanup and minimal fuss in the kitchen.
4
Servings
N/A
Calories
11
Ingredients
Ingredients
chicken thighs
8 (trim excess skin, rinse)
olive oil
3 tablespoons + 2-3 tablespoons (for coating)
garlic cloves
4 (minced)
lemon juice
2 teaspoons (freshly squeezed)
fresh parsley
2 tablespoons (chopped)
fresh basil
2 tablespoons (chopped)
thyme
1/2 teaspoon (dried)
rosemary
1/2 teaspoon (dried)
red chili pepper
1 teaspoon (finely minced)
salt and pepper
to taste (for seasoning)
new potatoes
4-5 (cut into large chunks)
Instructions
1
Preheat your oven to 190°C (375°F). Line a roasting tin with foil for an easy cleanup.
2
Prepare your chicken by trimming excess skin, leaving just a covering on top. Rinse the chicken under cold water and place into a large bowl. Allow the chicken to sit, then drain any excess water. Repeat the rinsing process if necessary.
3
Add 3 tablespoons of olive oil to the chicken. Sprinkle in the minced garlic, lemon juice, chopped parsley, chopped basil, thyme, rosemary, finely minced red chili pepper, salt, and pepper.
4
Mix thoroughly, ensuring the chicken is well coated with the oil and herb mixture. Clean your hands after handling the raw chicken.
5
Lay the coated chicken pieces in the prepared roasting tin, skin side down. Leave any remaining oil and herb mixture in the bowl.
6
Chop the new potatoes into large, rough chunks, leaving the skins on. Toss them into the bowl with the remaining oil and herb mixture.
7
Add an additional 2-3 tablespoons of olive oil to the potatoes, and coat them thoroughly using your hands.
8
Arrange the potato chunks around the chicken pieces in the roasting tin. Drizzle any leftover oil mixture over the chicken and potatoes.
9
Place the roasting tin in the preheated oven and bake for 25 minutes.
10
Remove the tin from the oven, flip the chicken to skin side up, and toss the potatoes around for even cooking.
11
Return the tin to the oven and continue baking for another 20-25 minutes, until the potatoes are tender and the chicken is cooked through with a golden, crispy skin.
12
Serve hot and enjoy this mouthwatering meal!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main dish described in this recipe?
The dish is Herbed Garlic Chicken with Roasted Potatoes, featuring olive oil, fresh herbs, and garlic.
How many servings does this recipe provide?
This recipe makes 4 servings.
What is the required oven temperature for baking?
The oven should be preheated to 190°C or 375°F.
What type of chicken is best for this recipe?
Succulent chicken thighs are used in this recipe for the best flavor and texture.
How many chicken thighs are needed?
You will need 8 chicken thighs.
What kind of potatoes should I use?
The recipe calls for 4 to 5 new potatoes.
Should I peel the potatoes?
No, you should leave the skins on and chop them into large, rough chunks.
What fresh herbs are included in the ingredients?
The recipe uses 2 tablespoons each of chopped fresh parsley and fresh basil.
Are there any dried herbs used?
Yes, the recipe includes 1/2 teaspoon each of dried thyme and dried rosemary.
Is there any spice added to the chicken?
Yes, 1 teaspoon of finely minced red chili pepper is added for a bit of heat.
How many garlic cloves are required?
The recipe requires 4 minced garlic cloves.
How much lemon juice is used?
You will need 2 teaspoons of freshly squeezed lemon juice.
How should the roasting tin be prepared?
Line the roasting tin with foil to ensure an easy cleanup.
What is the first step in preparing the chicken?
Trim the excess skin, leaving just a covering on top, and rinse the chicken under cold water.
How much olive oil is needed for the initial chicken coating?
Use 3 tablespoons of olive oil for the initial herb and chicken mixture.
Should the chicken be placed skin side up or down first?
The chicken pieces should initially be laid in the roasting tin skin side down.
How do I season the potatoes?
Toss the potato chunks in the bowl with the remaining oil and herb mixture from the chicken.
How much extra oil is added to the potatoes?
Add an additional 2 to 3 tablespoons of olive oil to the potatoes.
What is the first baking duration?
Place the tin in the oven and bake for the first 25 minutes.
When do I flip the chicken pieces?
Remove the tin from the oven after 25 minutes to flip the chicken skin side up.
What should I do to the potatoes halfway through cooking?
Toss the potatoes around when you flip the chicken to ensure even cooking.
How long is the second baking period?
Bake for another 20 to 25 minutes after flipping the chicken.
How do I know when the dish is finished?
The potatoes should be tender and the chicken should be cooked through with golden, crispy skin.
Can I add other vegetables to this dish?
Yes, you can add colorful veggies like carrots, zucchini, or bell peppers for added nutrition.
Is this recipe considered easy to clean up?
Yes, using a foil-lined roasting tin makes for minimal fuss and easy cleanup.
What tags describe this recipe's style?
It is tagged as Italian, comfort food, simple, and oven-baked.
Is this dish suitable for a family meal?
Yes, it is perfect for a family meal or a cozy dinner with friends.
What is the texture of the potatoes?
The potatoes are designed to be crispy on the outside and tender on the inside.
What should I do after handling raw chicken?
Always clean your hands thoroughly after handling the raw chicken pieces.
Should the leftover oil mixture be discarded?
No, drizzle any leftover oil and herb mixture over the chicken and potatoes before baking.