Roast chicken with herbs and new potatoes

  • Portion size: Serves 4
  • 55 minutes
  • Difficulty: easy

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

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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
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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.
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Nutrition

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

Quick wins & tips

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

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