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potatoes and chicken recipe
- Total Time: 70 minutes
- Yield: 6 servings 1x
- Diet: General
Description
This hearty one-pan chicken and potato recipe features tender, juicy chicken pieces and soft potatoes bathed in a rich sauce made from roasted garlic and smoked paprika infused heavy cream. It’s a satisfying and easy weeknight meal with minimal cleanup.
Ingredients
- 1.5 kg bone-in, skin-on chicken pieces (thighs and drumsticks)
- 1 kg Yukon Gold potatoes, cut into 3 cm chunks
- 2 heads garlic
- 120 ml chicken stock
- 120 ml heavy cream (35% fat)
- 60 ml olive oil, divided
- 2 tablespoons fresh lemon juice
- 1 tablespoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon sea salt, plus more to taste
- 0.5 teaspoon freshly ground black pepper, plus more to taste
- 2 tablespoons fresh flat-leaf parsley, chopped, for garnish
Instructions
- Roast Garlic: Preheat the oven to 200°C (400°F). Cut off the top quarter of each garlic head to expose the cloves, drizzle with 1 tablespoon of olive oil, wrap in foil, and roast for 30-40 minutes until very soft.
- Prepare Sauce: Squeeze the softened roasted garlic cloves into a bowl and mash with a fork. Combine the mashed garlic with chicken stock, heavy cream, lemon juice, smoked paprika, oregano, salt, and black pepper. Whisk until smooth.
- Prep Pan Ingredients: Pat the chicken pieces completely dry. In a large roasting pan, toss the chicken and potato chunks with the remaining 3 tablespoons of olive oil. Season generously with additional salt and pepper.
- Roast with Sauce: Pour about three-quarters of the prepared sauce over the chicken and potatoes in the pan, ensuring all pieces are evenly coated. Arrange the chicken skin-side up and ensure the potatoes are in a single layer. Roast for 40-50 minutes, or until the chicken skin is crispy and the potatoes are tender when pierced.
- Baste and Finish: During the last 15 minutes of roasting, baste the chicken and potatoes with the pan juices to create a rich glaze. The internal temperature of the chicken should reach 74°C (165°F).
- Rest and Serve: Remove from the oven and let rest for 5-10 minutes before serving. Garnish generously with fresh parsley and drizzle with remaining pan sauce.
Notes
To achieve crispy chicken skin, pat the chicken pieces thoroughly dry before roasting. Avoid overcrowding the pan to allow for proper air circulation and browning. For best results, cut the potatoes uniformly to ensure even cooking, and baste late in the cooking process (last 15 minutes) after the skin has already crisped. The sauce can be made up to two days in advance and stored in the refrigerator; be sure to whisk thoroughly before use.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: General
Nutrition
- Serving Size: 1 serving
- Calories: 700 kcal
- Sugar: 2 g
- Sodium: 750 mg
- Fat: 45 g
- Saturated Fat: 18 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 45 g
- Cholesterol: 160 mg