Roast Chicken with Potatoes

Let Sunday be a day off for you too. Let the oven do the work instead of you!

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 90 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 6

Ingredients

  • 1.6 kg Meat, chicken, thighs

  • 700 g Potatoes, white

  • 8 pods Garlic, fresh

  • 8 twig Thyme, fresh

  • 3 spoons Oil, vegetable oil, canola

  • 1 teaspoon Salt, table

  • 3 pinch Spices, pepper, black

  • pieces Water

Steps

  1. Clean the chicken, rinse it with lukewarm water, and thoroughly dry it with paper towels. Rinse and dry the thyme sprigs. Set aside four sprigs, and strip the leaves from the remaining sprigs. Pour a little oil into the baking dish and spread it evenly. Rub the chicken all over with pepper, salt, and thyme, then place it breast-side down in the greased baking dish.

  2. Preheat the oven to 200 degrees Celsius. Place the baking dish with the chicken in the preheated oven for 30 minutes.

  3. Peel and thoroughly wash the potatoes. Cut them lengthwise into quarters and place them in a bowl. Add the unpeeled garlic cloves and the reserved thyme sprigs to the bowl. Season with oil, pepper, and salt, and mix everything well. Remove the baking dish with the chicken from the oven, turn the chicken over, and reduce the oven temperature to 190 degrees Celsius. Arrange the vegetables around the chicken in the baking dish. Add a little water or chicken stock to the dish. Return the dish to the oven for about 60 minutes. After 30 minutes of baking, stir the potatoes with a spatula and add more liquid if needed.

  4. Remove the baking dish with the roasted chicken from the oven and transfer the chicken to a cutting board. Cut the chicken into pieces. Serve the chicken pieces with the potatoes on plates and enjoy.

Nutrition Information (Per 100g)

  • Calories: 174.76 kcal
  • Fat: 11.01 g
    • Saturated Fat: 2.69 g
  • Carbohydrates: 5.71 g
    • Sugars: 0.29 g
  • Protein: 11.62 g
  • Fiber: 0.86 g

Advice

Chicken is usually baked at 190 to 200 degrees Celsius using the following formula: 20 minutes of baking for every 500 grams of weight, plus an additional 20 minutes for the chicken. Check the doneness of the chicken with a thermometer inserted into the thigh. The temperature of the cooked meat should be 75°C. You can also check by making a deep cut into the thigh and inspecting the meat. The meat should not be pink, and no pink juices should run out. We recommend letting the roasted chicken rest for about 15 minutes before serving to allow the juices to distribute evenly.