Oven-roasted aromatic chicken with potatoes

Oven-roasted aromatic chicken with potatoes – my quick recipe

I usually start this chicken when I don’t feel like complicated dishes, but I want something filling and simple to bake. I first made it one autumn evening when I didn’t want to spend too much time by the stove. What I like is that I don’t have to keep an eye on it; I just baste it occasionally with the pan juices, and the meal is ready around the same time as a movie.

Quick Info

Total time: about 2 hours
Preparation time: 20-25 minutes (washing, cleaning, seasoning)
Baking time: 1 hour – 1 hour and 20 minutes, depending on the oven and the size of the chicken
Servings: 4-5
Difficulty: easy
Recipe type: main dish baked, suitable for family lunch or dinner

Ingredients

1 whole chicken (approx. 1.5-1.8 kg)
7 large potatoes
salt
pepper
dried thyme
sweet paprika
3 tablespoons oil
parsley
oregano
4-5 cloves of garlic
1 small natural yogurt (150-200g)

Preparation method

1. Wash the chicken well in cold water, then clean it of any remnants (feathers, fat). Make shallow cuts on the breast and thighs – not too deep, just enough for the seasonings to penetrate better.

2. In a small bowl, mix 3 tablespoons of oil with salt, pepper, thyme, sweet paprika, a little oregano, and 2 crushed garlic cloves. The quantities depend on how intense you want the flavor – I use half a teaspoon of each spice, but you can adjust. Spread this paste well over the entire surface of the chicken, focusing on the joints and cuts.

3. Peel the potatoes, cut each into 4 (or lengthwise if they are smaller), and place them in the tray around the chicken.

4. Pour about 4 cups of water into the tray, enough to cover the potatoes (about 1 liter, maybe a little more, depending on the tray used).

5. Place the tray in the oven at a moderate heat (about 180-190°C). Occasionally, use a ladle to scoop some of the juices that form in the tray and pour it over the chicken, especially in areas that brown faster. This way, the meat stays tender and doesn’t dry out on the surface.

6. About halfway through, gently turn the potatoes if there’s room, so they cook evenly. If the chicken starts to brown too much on top, I can loosely cover it with aluminum foil for the last 20-30 minutes.

7. Once the chicken is well cooked and has an even color, I take it out of the oven.

8. The remaining garlic (2-3 cloves) is crushed and mixed with a little salt until it becomes a paste. I mix it with the natural yogurt. If I feel like it, I grate a pickled cucumber and add it to the yogurt – it cuts the sharpness and adds freshness to the sauce.

9. I sprinkle chopped parsley on top when serving. The chicken and potatoes come out tender, with a slightly crispy crust.

Why I make this recipe often

It’s quick to put in the oven and doesn’t require much attention. The chicken browns beautifully, the potatoes absorb the flavors and soften just right. The yogurt garlic sauce is handy if you want an extra flavor. I like that the recipe isn’t fussy and works well even the next day, with a quick reheating.

Tips and variations

Tips

- If the chicken is large and the tray small, I use fewer potatoes or place them in two layers.
- The liquid reduces quite a bit, so if you want more sauce, add warm water halfway through baking.
- For a crispier crust, leave the tray under the grill for the last 5 minutes.

Substitutions

- You can use chicken thighs instead of a whole chicken; the baking time decreases by 15-20 minutes.
- If you don’t have natural yogurt, kefir or thin sour cream will also work.
- Oregano can be omitted if you don’t like the flavor, or you can use dried basil.

Variations

- For a more intense flavor, add 2-3 slices of lemon to the tray next to the chicken.
- You can also add a few slices of carrot or parsnip among the potatoes for a different taste.
- If you don’t want garlic at all, simply omit it from the sauce and the spice mix.

Serving ideas

- The chicken is juicy, so it goes well with green salad or pickles, especially alongside the potatoes.
- The yogurt sauce can be served separately in small bowls.
- For a packed lunch, cut the chicken into pieces and a few potatoes hold up well for a day in the fridge.

Frequently asked questions

How much water should I put in the tray?

About 4 cups (1 liter), enough to cover the potatoes. If it reduces too much and you want more sauce, you can add hot water during cooking.

Can I use only thighs or breasts?

Yes, you can use only chicken thighs or breasts. The baking time decreases to 40-50 minutes, depending on the thickness of the pieces.

Will the potatoes remain raw at the end?

If the water covers the potatoes and the tray isn’t overcrowded, they will cook well. If you have very large potatoes or multiple layers, I recommend cutting the pieces smaller.

Can I add extra vegetables?

Yes, you can add carrot, celery, or onion, but keep in mind that the main flavor comes from the chicken and potatoes.

What do I do if I don’t have sweet paprika?

You can skip it or use hot paprika carefully for a slightly spicy flavor.

Nutritional values (estimate)

One serving (chicken with potatoes and a little yogurt sauce):
Approx. 400-500 kcal (depending on the amount of skin and sauce)
Protein: 30-35g
Carbohydrates: 40-50g
Fats: 15-22g

The values depend a lot on how much water/sauce you use, whether you eat with or without skin, and what type of yogurt you choose. Plain yogurt adds 40-60 kcal per serving.

Storage and reheating

It can be stored in the fridge, in a closed container, for up to 2 days. For reheating, the easiest way is to put the chicken and potatoes in a tray with a little juice or water and leave them for 10-15 minutes in the oven, covered. It can also be reheated in the microwave, but the chicken will be a little drier. The yogurt sauce is kept separately in the fridge for up to a day.

The recipe is simple and basic, suitable even when you don’t feel like many dishes or complicated operations.