Roast chicken with herbs and new potatoes

Roast chicken with herbs and new potatoes
  • Serves icon Serves 4
  • Time icon 55 minutes

This simple chicken recipe is perfect for midweek cooking when you’re pressed for time.

Nutrition: per serving

Calories
384kcals
Fat
15.4g (3.6g saturated)
Protein
36.3g
Carbohydrates
24.6g (3.4g sugars)
Fibre
1.9g
Salt
1.6g salt
Calories
384kcals
Fat
15.4g (3.6g saturated)
Protein
36.3g
Carbohydrates
24.6g (3.4g sugars)
Fibre
1.9g
Salt
1.6g salt

Ingredients

  • 2 tbsp chicken seasoning (we like Bart Poultry Seasoning)
  • 8 free-range chicken thighs, skin-on, bone-in
  • 2 tbsp olive oil, plus extra for drizzling
  • 6 garlic cloves, unpeeled, bashed
  • 500g baby new potatoes, large ones halved
  • Juice of 1 lemon
  • Large handful each of fresh basil, mint and coriander, roughly chopped

Method

  1. Heat the oven to 200°C/fan180°C/gas 6. Rub the seasoning all over the chicken, working it into the flesh on the underside.
  2. Drizzle a little oil into a baking tray and add the chicken, garlic and potatoes. Drizzle over the 2 tbsp oil and toss the potatoes around to make sure they’re well covered.
  3. Roast for 35-40 minutes until the chicken thighs are crisp and the potatoes are golden and cooked through. Squeeze over the lemon juice, scatter over the herbs and serve with a green salad.

delicious. tips

  1. Next time add wedges of beetroot or tenderstem broccoli to the tray.

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