Roasted Chicken And Potatoes
This roasted chicken and potatoes dish is the perfect dish for a Sunday family meal. Easy to make, delicious and perfect to feed a crowd.
Servings: 6 servings
Calories: 479kcal
Ingredients
- 6 chicken legs and thighs with bone and skin
- 2 pounds medium red or white potatoes sliced in quarters
- ½ teaspoon rosemary
- 1.2 teaspoon paprika sweet or smoked
- ½ teaspoon turmeric
- ½ teaspoon garlic powder
- 1 ½ teaspoon salt
- 1 teaspoon black pepper
- 3-4 tablespoons vegetable oil I used sunflower oil
- 1 cup white dry wine or chicken stock
Instructions
- Preheat oven to 400F/200C.
- Clean and peel the potatoes. Cut the potatoes in half or quarters and place them in a bowl.
- Grab the chicken legs and thighs and slice them gently on the surface a few times. This allows the condiments and herbs to better flavor the meat.
- In a medium bowl, mix all the spices and herbs. Add the oil and whisk until well combined.
- Massage the potatoes and the chicken with this mixture.
- Place the potatoes in one layer on a baking dish and add the chicken on top of them.
- Add the cup of white wine and bake for 1 hour and 20 minutes, or until the chicken's temperature inside is 180F/83C(or the juices from the chicken run clear).
Notes
If you use less chicken and potatoes, reduce the amount of baking time accordingly.
Nutrition
Serving: 1g | Calories: 479kcal | Carbohydrates: 26g | Protein: 24g | Fat: 28g | Saturated Fat: 7g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 120mg | Sodium: 719mg | Potassium: 999mg | Fiber: 3g | Sugar: 2g | Vitamin A: 328IU | Vitamin C: 13mg | Calcium: 34mg | Iron: 2mg
