Friday 15 April 2016

Roasted chicken with potatoes

5 minutes to prepare to cookServes 4

Roasted. What else?


When it comes to roasted chicken, it is all about crispiness.
I just love the golden, super juicy meat which is made even more soft by the juices collected in the bottom of the pan while it’s roasting with potatoes...oh my God, my mouth is watering just thinking about it!

It’s so beautiful and rustic looking too and super easy to make for a family dinner.
You just need some potatoes to be placed on the bottom of the roasting pan (they are absolutely delicious) but you can throw in whatever you want: carrots, onions, tomatoes, other root veggies...
They act as a little bed for the chicken so that the skin gets nice and crisp.

Try to believe.

Here are ingredients for a 4-serving recipe:


1 kg potatoes
4 chicken drumsticks (about 600 g)
1 l vegetable broth
1 clove garlic
1 sprig thyme
1 sprig marjoram
EVO oil
salt and pepper

  1. Pour 1 l of salted water in a large pot and bring to boil. Meanwhile, wash and brush well the potatoes. As soon as the water boils, dip unpeeled potatoes in the pot, and go on with the cooking for about 15 minutes
  2. Pour 3 tablespoons of EVO oil in a pan and add the garlic clove. When the garlic has become golden, remove it and add the chicken drumsticks, salt, thyme and marjoram. Stir and, after 2 minutes, add 1 ladle of broth. Cook for about 15 minutes
  3. Preheat oven to 200°C
  4. Drain potatoes. As soon as potatoes are cool enough to handle, peel them and cut them into large pieces
  5. Grease a baking pan, then place the chicken pieces on top of the potatoes in the pan. Add 1 more ladle of broth and freshly fround pepper
  6. Bake at 200° for 20 minutes. Let it cool down 5 minutes before serving

Nutrition Facts are detailed in the table below. Data is provided per serving.

The real test of a good chef is a perfect roasted chicken
(Julia Child)

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