Baked chicken and potatoes always comes to mind when we want a quick, no-fuss dinner that’s both nutritious and filling. There are plenty of ways to dress up your chicken and potatoes as both are versatile ingredients that taste good almost always with various spices. There’s the classic lemon rosemary chicken that never gets old. While for some, honey makes their baked chicken the best. For us, there’s one recipe we always go to when we hear “baked chicken and potatoes” and it’s one that we have developed years ago when we started learning how to cook. Until this very day, we still love this recipe and family members would express sheer delight whenever we have it on our dining table.
This homegrown recipe has evolved so much. We used to cook this using a frying pan, but it took so much time and effort (plus it gets easily burned), hence we shifted to our electric oven. For this recipe, we are using several spices and a lot of them. This is a flavorful recipe that packs a punch. This can be eaten with rice and vegetables if you’re really hungry. But on its own, it’s already sufficient to satiate the appetite.
Why? This baked chicken recipe uses chicken thighs which means it’s going to be tasty. It has meat and fat that creates the perfect texture and flavor when cooked properly. We are also going to use dried herbs and spices which impart more flavor than fresh ones. Plus potatoes have carbs which guarantees you’re not going to eat snacks in the next hour. We love eating this with salad to balance out the intense flavor of the chicken.
WHAT YOU’LL NEED FOR THIS RECIPE
Chicken Thighs – Medium to large. Thawed. It’s important to get rid of the excess fat before anything else. We don’t want too much fat in this dish.
Potatoes – We use Yukon Gold or marble potatoes for this recipe. But you can also use any non-sweet all-purpose potato with less starch. Do not peel off the skin.
Your choice of coarse salt (optional) – To season the chicken. We use himalayan salt, but any kind of salt will do.
Your choice of fine salt – To season the potatoes. If you’re not using coarse salt for the chicken, you may opt for fine salt to season both chicken and potatoes.
Olive oil – You can choose between plain and extra virgin. We prefer extra virgin olive oil.
DRIED SPICES AND HERBS
- Coarse black pepper – We love using coarse pepper in meat because it gives such a raw, full and spicy kick that’s absent in finely ground black pepper.
- Ground black pepper – To season the potatoes.
- Ground oregano
- Paprika – We use Spanish paprika.
- Cayenne powder (optional) – If you want some heat, definitely add this to the herbs and spice mixture.
- Ground cumin
- Italian seasoning
- Ground sage
Grated Parmesan cheese – To season the baked potatoes after cooking.
Finely chopped fresh parsley (optional) – For garnishing.
Lemon – As finishing touch to the baked chicken.
Butter – Adds flavor and moisture to the chicken while baking.
HOW TO PREPARE THE POTATOES
- Preheat the oven to 230°C/446°F.
- Clean the potatoes by scrubbing/rubbing them under running water.
- Cut the potatoes into equal bite-sized pieces. Do not peel off the skin.
- Tip: Cut both ends of the potatoes first to get a more or less equal thickness per slice.
- Place a sheet of parchment paper on a baking tray.
- Transfer the potatoes to the baking tray. Coat the potatoes with olive oil, salt, and pepper.
- Scatter the potatoes on the baking tray, making sure every inch of space is covered, but also avoid piling the potatoes on top of each other for them to cook evenly.
- Bake the potatoes for 1 hour and `10 mins.
- After baking, scrape off the potatoes from the parchment paper. Be gentle while doing this because at this point the potatoes are very soft and tender.
- Transfer to a serving dish and sprinkle grated parmesan cheese and finely chopped fresh parsley. Mix together.
- Tip: Use a mixing ladle or spoon with dull round edges so you won’t easily ruin the potatoes.
HOW TO PREPARE THE CHICKEN
Tip: You can already proceed with mixing the herbs and spices and preparing the chicken thighs while the potatoes are in the oven.
- Preheat the oven to 220°C/428°F.
- Prepare the herbs and spice mixture in a bowl first. Mix well.
- In a bowl, coat the chicken thighs with olive oil liberally. Then rub salt and pepper.
- Place the chicken thighs on a baking tray lined with parchment paper.
- Rub both sides of the chicken thighs with herbs and spice mixture. Carefully peel off the skin without tearing it off and rub the mixture underneath.
- Note: Use approximately 2 teaspoons of herbs and spice mixture for each chicken thigh.
- Place a strip of butter on top of each chicken thigh. Press the butter against the chicken so it won’t easily slide off.
- Bake for 35 minutes. On the 25-minute mark (or 10 minutes left), bring out the baking tray and squeeze lemon juice on top of the chicken thighs. Return it inside the oven to finish cooking.
MAKING USE OF OTHER CHICKEN PARTS
You can use other chicken parts if you don’t have chicken thighs available. However, there are different baking durations for other chicken parts. For boneless parts, you may set the oven at the same temperature as above and bake for 15 to 20 minutes, depending on the size of the meat. For whole chicken, bake for 1 hour and 15-30 minutes, depending on the size.
NO EXACT MEASUREMENTS FOR SALT, PEPPER, AND OLIVE OIL
We didn’t include the exact measurements for these ingredients because it will largely depend on the size of the chicken thighs. Also, this recipe is made to use salt and pepper according to taste.
Feel free to adjust the amount of salt according to your preferences. Since this recipe is rich in herbs and spices, using less salt won’t make any noticeable change in the taste.
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