One pan roasted chicken and potatoes

Thursday’s radio spot saw me veer away from the sweets (quelle horror!) to show a steady course to one of my go-to one pan roasts. The big tip here is to have a rare moment of organisation when you buy your chicken pieces. Throw them in a snap-lock bag with the marinade before poping them in the freezer. It means on the night you’re going to have it all you need do is defrost the chicken, toss with the potatoes and roast. As my friend Beth says, BANG.

dinner winner

 

One pot wonder

  • 1kg chicken pieces (drumsticks, wings, pieces that are on the bone)
  • one lemon, cut into chunks
  • few lugs olive oil
  • a handful mix of fresh herbs (eg tarragon, sage, parsley, thyme)
  • 4 garlic cloves, slightly crushed but skins still on
  • one onion, cut into chunks
  • heaped dessert spoon of dijon mustard
  • good pinch of salt and a healthy grind of pepper
  • 6 potatoes, cut into wedges
  1. Combine the chicken with the marinade in a bowl or large snap-lock back and combine thoroughly
  2. Marinate for a long as you’ve got – ideally a couple of hours at least
  3. Preheat your oven to 180C
  4. Tip the chicken pieces and potatoes into a baking dish and toss together, add a few more lugs of olive oil if everything’s not getting nicely coated with the marinade. You could probably sprinkle over some more salt and pepper here as well.
  5. Bake for about an hour or until everything is nice and golden with some crispy bits and charred bits and basically a pan of ridiculous goodness.

Onward!

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  • http://dancingwithfrogs.wordpress.com Frogdancer

    Mmmmmmmmmmmmmmmmmmmmmmmm
    Frogdancer recently posted..The end of an era.

  • http://www.baby-mac.com BabyMacBeth

    You can’t stop me from making this. You just can’t.
    BabyMacBeth recently posted..Another post about my garden

    • http://www.allconsuming.com.au allconsuming

      I was prompted when I saw your salmon and potato dish to bring this back into circulation. I hadn’t made it in years. Ridiculous when it’s so easy and tasty. The trick is to do the marinade when you’re freezing the weekly meat shop. It just tenderises the meat and gives a greater depth of flavour.

  • http://www.whatsarahdidnext.com What Sarah Did Next

    Yum! I have lots of chicken lovers in this house so will be making this one for SURE! x
    What Sarah Did Next recently posted..Lazy dogs, Tom Cruise, All Blacks and me…

  • http://Www.Maxabellaloves.Blogspot.Com Maxabella

    Yep, that’ll do it. x

  • ssheers

    I’m going to try this recipe tonight.

    • http://www.allconsuming.com.au allconsuming

      YAY! how’d it go?