No Fuss One Pan Roasted Chicken and Potatoes
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- Medium size baking dish
INGREDIENTS
- 2 pounds/900 grams skinless chicken legs and thighs
- 4 onions, half-moon sliced
- 4 medium gold potatoes, cut into wedges
- 12 ounces/340 grams cherry tomatoes
- 7 garlic, peeled
- 1 flat tablespoon salt
- ½ teaspoon ground black pepper
- 1 flat tablespoon sweet paprika
- ½ teaspoon turmeric
- ⅓ cup olive oil
- 1 cup water
- 4-5 fresh thyme sprigs
INSTRUCTIONS
- Preheat the oven to 390°F (200°C).
- Layer the baking pan with onions, followed by tomatoes, garlic, potatoes, and chicken pieces. Drizzle oil evenly and sprinkle with spices. Add water.
- Cover with parchment paper and aluminum foil, then bake for 1 hour and 15 minutes.
- Uncover and bake for an additional 15 minutes, or until the top browns. Remove the pan from the oven and let it cool on the countertop for 10 minutes. Sprinkle some coarse salt and serve.
MY NOTES
FAQ
Which potato is best for this recipe?
Russet potatoes, boasting high starch content, yield a fluffy interior and crispy exterior for a classic, crunchy roast. Meanwhile, Gold potatoes, with their creamy texture and thin, tender skin, offer a luxurious, slightly sweet taste that pairs perfectly with roasted chicken, adding a touch of elegance to the dish. Red potatoes, featuring thin, edible skin and a waxy consistency, maintain their shape during roasting, remaining pleasantly firm with a mild, earthy flavor that harmonizes well with chicken and seasonings.
How to ensure the chicken stays moist
First, use a meat thermometer to ensure precise cooking. Roast the chicken to an internal temperature of 165°F (74°C). Overcooking can dry it out. Second, consider brining the chicken before roasting. A simple saltwater solution can infuse moisture and flavor. Finally, let the chicken rest for about 10-15 minutes after roasting. This allows the juices to redistribute, keeping the meat tender and preventing moisture loss.
What type of pan or tray is best for roasting this dish?
A sturdy, heavy-duty roasting pan with low sides works best. It conducts heat evenly and accommodates the chicken and potatoes comfortably. If you don’t have a roasting pan, a large, rimmed baking sheet or a shallow ovenproof skillet can also work. Ensure it’s spacious enough to arrange the ingredients in a single layer, allowing for proper airflow and even cooking. Whichever you choose, consider lining it with parchment paper or using a non-stick cooking spray to prevent sticking and make cleanup easier.
baking dish suitable for this One Pan Roasted Chicken and Potatoes recipe
A sturdy, heavy-duty roasting pan with low sides works best. It conducts heat evenly and accommodates the chicken and potatoes comfortably. If you don’t have a roasting pan, a large, rimmed baking sheet or a shallow ovenproof skillet can also work. Ensure it’s spacious enough to arrange the ingredients in a single layer, allowing for proper airflow and even cooking. Whichever you choose, consider lining it with parchment paper or using a non-stick cooking spray to prevent sticking and make cleanup easier.
