Roast Chicken with Potatoes and Homemade Dressing

Juicy chicken marinated in homemade garlic, lemon & herb dressing, baked with crispy potatoes. Easy and economical for the whole family.

Time: 90 min · Servings: 6 · Calories: 186 kcal

Ingredients

• 1800 units chicken thigh
• 1200 units potato
• 10 to taste salt
• 5 to taste black pepper
• 50 a dash of white wine
• 20 a stream of olive oil
• 15 clove of garlic clove
• 5 teaspoon of sweet paprika
• 3 teaspoon of thyme
• 125 ml white wine
• 30 tablespoon of extra virgin olive oil
• 35 ml lemon juice
• 30 a dash of white wine
• 20 drizzle olive oil

Method

1. Crush the peeled garlic with a pinch of coarse salt in a mortar until a paste is formed.
2. Transfer the garlic paste to a large bowl and add the thyme, sweet paprika, lemon juice, white wine, and extra virgin olive oil.
3. Mix the dressing well until all the flavors are integrated.
4. Pour the dressing over the chicken pieces and turn them to coat both sides.
5. Cover the dish with cling film and refrigerate the chicken for at least 1 hour.
6. Peel the potatoes and cut them into medium wedges.
7. Place the potatoes in a bowl, season with salt and pepper, and drizzle with a dash of white wine and a stream of olive oil.
8. Stir the potatoes to coat them and let them rest for a few minutes.
9. Season the chicken with salt and pepper on both sides.
10. Preheat the oven to 200 ºC with top and bottom heat.
11. Lightly grease the baking tray and arrange the potatoes as a base.
12. Place the chicken pieces on top of the potatoes, skin-side down, and pour the dressing over the entire tray.
13. Bake for 25-30 minutes, skin-side down, until the potatoes begin to brown and the chicken takes on color.
14. Flip the chicken so the skin is facing up.
15. If the tray is dry, add a little water, broth, or white wine.
16. Continue baking for another 20-25 minutes until the skin is golden and crispy.
17. Remove the tray from the oven and let the chicken rest for 5 minutes before serving.

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Categories: Meat & Poultry · All recipes

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