Chicken with oven-baked potatoes
Oven Roasted Chicken with Potatoes
When I have time and don’t want to complicate things, oven roasted chicken with potatoes remains one of the easiest options. I like that I can put everything I need for a warm meal in just one tray: meat, potatoes, and vegetables. I’ve made this recipe several times, each time with slight adjustments, but I’ve noticed that the classic method works without any hassle. You just need a little organization at the beginning, then the oven does all the work.
Quick Info
Total Time: about 1 hour and 30 minutes
Preparation Time: 15-20 minutes
Baking Time: 1 hour and 20 minutes (50 minutes covered + 30 minutes uncovered)
Servings: 4-6, depending on the size of the chicken
Difficulty: easy
Recipe Type: main course, for lunch or dinner
Ingredients
1 whole chicken (cut in half)
800 g potatoes
2 carrots
1 zucchini
1 onion
garlic (to taste)
rosemary
salt
pepper
olive oil
fresh parsley
Preparation Method
1. Cut the chicken in half lengthwise. I usually wash it well and check for any remaining feathers or skin. Pat it dry and set aside.
2. Peel, wash, and cut the potatoes into large pieces. Do the same with the carrots and zucchini – wash, peel (if necessary), and chop roughly. I don’t make the pieces too small, otherwise they crumble while baking.
3. Peel and finely chop the onion. Do the same with the garlic, to taste. If I want a milder flavor, I only add a few chopped cloves.
4. In a large enough tray, put a little olive oil on the bottom. Place the cut chicken in the middle. Arrange the chopped vegetables (potatoes, carrots, and zucchini) around the chicken.
5. Sprinkle salt, pepper, and rosemary over everything. Add the onion and garlic, distributing everything evenly.
6. Drizzle a bit more olive oil over the chicken and vegetables. They don’t need to be drowned, just enough to absorb flavor and prevent sticking.
7. Cover the tray with aluminum foil and place it in the preheated oven at 220 degrees Celsius. Leave it like this for 50 minutes.
8. After this time, remove the aluminum foil and leave it in the oven for another approximately 30 minutes. During this time, the meat and vegetables will brown. It’s useful to check towards the end if the chicken is cooked through and if the vegetables are tender.
9. After baking, portion the chicken and sprinkle it with chopped parsley. Serve warm.
Why I make this recipe often
It doesn’t require much attention once you’ve put the tray in the oven. Additionally, the chicken stays tender, and the vegetables cook well in the meat juices. I like that I can adapt the recipe based on what I have in the fridge and I don’t have to spend too much time at the stove.
Tips and Variations
Tips
The aluminum foil is useful to prevent the chicken from drying out in the first part of baking. If the chicken is smaller or the vegetables are cut thinner, check to make sure they don’t cook too quickly.
Substitutions
The chicken can be replaced with thighs or chicken backs, but the baking time may vary slightly. Zucchini can be replaced with regular courgettes. If you don’t have rosemary, thyme works too.
Variations
You can add other vegetables to the tray: bell peppers, celery, or root vegetables, depending on your preferences. For a different flavor, you can pour a little white wine over the meat and vegetables before baking.
Serving Ideas
We enjoyed it with pickles. It also goes well with green salad or sauerkraut, depending on the season.
Frequently Asked Questions
1. Can I use only chicken pieces, not a whole chicken?
Yes, the recipe works with thighs, wings, or breast, but adjust the baking time if they are smaller pieces.
2. If I don’t have zucchini, what can I use instead?
You can skip it or use any type of courgette. It works fine without it; potatoes and carrots are the base.
3. What should I do if the vegetables are too soft at the end?
Cut them a bit larger next time. If they are already too soft, you can let them brown a little less.
4. Can I add white wine?
Yes, you can add a small glass of white wine before baking for a different flavor.
5. What is the best type of tray?
Any spacious, heat-resistant tray, preferably not too deep, so the chicken browns nicely.
Nutritional Values
Approximately, per serving: 400-500 kcal, 30 g protein, 20 g fat, 35 g carbohydrates. Values vary depending on how much oil you use and the size of the vegetable and meat portions. The recipe is balanced in protein and carbohydrates, with moderate fats.
Storage and Reheating
It keeps well in the fridge for up to 2 days in a covered container. It can be reheated in the oven or microwave, but the vegetables may become softer upon the second heating. It’s best served fresh, but if there are leftovers, nothing goes to waste.
Ingredients: 1 chicken 800 g potatoes 2 carrots 1 zucchini 1 onion garlic rosemary salt pepper olive oil parsley
