Roast chicken with herbs and new potatoes

Name: Roast chicken with herbs and new potatoes
Yield: Serves 4
Cuisine: British recipes
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

Easy
June 2013

Easy
June 2013

Serves 4
55 minutes

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

Dairy-free recipes

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

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

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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

Method

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.
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.
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.