Roasted Chicken With Herbed Potatoes

⏱ 1515 mins 🍽 8-10 serving(s) 🏷 Chicken Thigh & Leg

This recipe features chicken thighs or drumsticks marinated with Dijon mustard, balsamic vinegar, rosemary, and thyme, then roasted alongside new potatoes and whole garlic heads. The marinade infuses the chicken and potatoes with a tangy, herby flavour as they cook together. The garlic becomes soft and spreadable, adding a rich note to each bite. It's a complete, comforting meal ideal for feeding a crowd, requiring just one roasting pan for easy preparation and cleanup.

Roasted Chicken With Herbed Potatoes

Ingredients

  • 8 tablespoons olive oil
  • 2 teaspoons Dijon mustard
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon chopped fresh thyme
  • 4 -8 sprigs fresh rosemary, lightly crushed
  • 1 -2 pinch brown sugar, to taste
  • 2 lemons
  • 8 -12 chicken drumsticks or 8 -12 chicken thighs, with bones and skin
  • 4 heads garlic
  • 2 lbs new potatoes, cut into halves (waxy skinned, the mini size ones)
  • 2 tablespoons chopped fresh parsley

Method

  1. Combine the olive oil, Dijon mustard, balsamic vinegar, thyme, and crushed rosemary by whisking them together.
  2. Add salt, pepper, and one or two pinches of brown sugar to the mixture for seasoning.
  3. Zest one half of a lemon and set the zest aside, then juice that same half and incorporate the juice into the marinade.
  4. Put the chicken pieces into a ceramic or glass dish and pour the prepared marinade over them, ensuring they are well coated.
  5. Halve the remaining whole lemon and add three of these halves to the dish with the chicken, then refrigerate to marinate for several hours or overnight.
  6. Heat your oven to 200°C (400°F).
  7. Trim a small piece from the top of each head of garlic to reveal the individual cloves inside.
  8. Transfer the marinade to a large roasting tin, add the potato halves and prepared garlic heads, toss to coat, and position the garlic heads upright before roasting for 20-30 minutes.
  9. Place the marinated chicken on top of the potatoes, adding any leftover rosemary and lemon pieces from the dish.
  10. Use tongs to combine the chicken with the vegetables, then arrange the chicken skin-side up and ensure the garlic heads are standing upright.
  11. Season everything generously with additional salt and black pepper according to your preference.
  12. Continue roasting for 45-60 minutes until the potatoes are tender, the chicken skin is crisp and golden, the meat is cooked through, and the garlic is soft.
  13. Mix the saved lemon zest with the chopped parsley and scatter this over the finished roast.
  14. Serve straight away, encouraging everyone to squeeze the soft garlic from its skin and spread it over their chicken and potatoes.

Nutrition (per serving)

Sodium88300 mg

Recipe details

CategoryChicken Thigh & Leg
AuthorHeatherFeather