This is one of those dishes that happened totally unexpectedly. My friend Simi said she was going to stop over, I was back from work but feeling really tired. I knew she was coming from work too and she’d be hungry so I looked in the kitchen. Hmmm grilled chicken and boiled potatoes? Boring! Grilled chicken and roast potatoes? Sounds good. Side salad? Getting warmer. Gravy? Yum.
So that was the plan, but then there was a time problem, both dishes would take at least 40-50 mins each, why not just throw them in the pan together? Brightest idea. I brought out the chicken, which had already been marinated in herbs and spices. Washed and quartered the potatoes, threw in some whole garlic cloves and a little pepper, covered tightly with foil…
What happened next was pure magic. As the chicken began to cook, it released oil and juices and which the potatoes cooked in. It’s this cook-caramelise-cook cycle that this dish cooks in that makes it so delicious. No compromise on flavour at all. Everything about it is just decadent. That gravy I way talking about earlier? Absolutely no need. This dish can do bad all by itself. So um, make it!
- 10-12 medium size potatoes, scrubbed and quartered ( I don’t peel mine)
- 10 pieces of chicken
- 5 whole garlic cloves
- 1 medium yellow onion sliced
- 1 tsp olive oil
- 1 tbsp rosemary
- 1 tbsp oregano
- 1 tbsp thyme
- Salt and pepper to taste.
- Marinate the chicken overnight in the three spice blend and salt (can substitute Italian seasoning) .
- Preheat the oven to about 200 C.
- Scrub and quarter the potatoes, then toss with the olive oil and rosemary. Salt to your taste.
- Arrange the chicken and potatoes on a baking pan (mine is 10 by 10) they should be closely packed with potatoes between all the pieces of chicken
- Place onions and garlic all over and in crevices around the potatoes and chicken
- Cover tightly with foil , place in the middle rack of the oven and bake for about 40 mins. You should be hearing sizzling sounds towards the end of the 40 mins.
- Carefully remove the foil and use a fork to test the potatoes for softness, they should be nice and soft. Turn the chicken pieces over and flip some of the potatoes- nothing precise here- do all or some.
- Bake for another 15 -20 mins uncovered- this is where the magic happens- again. Our already soft potatoes are now going to caramelise and get crispy on the bottom and edges. The chicken is going brown and become even tastier as all the spices become toasted.
- Um serve with a nice cool salad or a light coleslaw. Don’t tell anyone how easy it was.
This dish is so easy to customise. Throw in some halved carrots and green peppers if you like, spice it with your own favourite spice blend or even use sweet potatoes instead. Make it yours.
If you make this please tell me if the instructions were easy to follow.
p.s. Simi never came that day, just as well, Husband and I ate the whole pan.
p.p.s More food ideas here