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Roasted Chicken and Potatoes

13 ingredients · 11 steps · from Sisi Jemimah's Recipes

Roasted Chicken and Potatoes

Ingredients

  • 4 Chicken leg quarters (or other chicken parts)
  • some Carrots
  • some Potatoes (baby potatoes or red potatoes)
  • as needed Spices and seasonings
  • a bit of Oregano
  • a bit of Garlic powder
  • a bit of Chicken seasoning
  • a bit of Black pepper
  • a bit of Smoked paprika
  • a bit of Thyme
  • a bit of Onion powder
  • optional (if chicken seasoning is not salty enough) Salt
  • some Oil (avocado, coconut, or vegetable)
Watch the original video

Steps

  1. Mix the spices and seasonings: oregano, garlic powder, chicken seasoning, black pepper, smoked paprika, thyme, and onion powder in a bowl until well combined.
  2. Rub about three-quarters of the mixed spices onto the chicken leg quarters. (Optional: Make incisions on the chicken for better spice penetration).
  3. Cover the seasoned chicken with cling film and let it marinate for 1 to 24 hours.
  4. Chop the carrots into bite-sized pieces.
  5. Wash the potatoes (e.g., baby potatoes) and chop them into bite-sized pieces.
  6. Drizzle oil onto the chopped vegetables, then pour in some of the mixed spices and combine thoroughly until evenly distributed.
  7. Cover the marinated vegetables with cling film and let them marinate for 30 minutes.
  8. Arrange the marinated chicken onto a roasting tray or dish.
  9. Add the marinated vegetables to the same tray, spreading them out so they cook evenly.
  10. Brush the chicken with some oil.
  11. Transfer the tray into a preheated oven set to 170 degrees Celsius and bake for 45 to 50 minutes.

Recipe extracted by Foodle from “PERFECT ROASTED CHICKEN AND POTATOES: BAKED CHICKEN AND POTATOES” by Sisi Jemimah's Recipes. Quantities follow the video and may be approximate — watch the original for technique.