Wings and roasted potatoes with rosemary and coriander

Name: Wings and roasted potatoes with rosemary and coriander - Lelia C.
Ingredients: 12 chicken wings; 1/2 kg potatoes; 3; 4 tablespoons of oil; spices to taste: salt; ground coriander; rosemary; and chili

Meat - Wings and roasted potatoes with rosemary and coriander by Lelia C. - Recipia

If I have a pack of wings and some potatoes in the fridge, I usually choose this oven option. It's quick to make, I don't have to stand by it, and the ingredients are basic. Sometimes I cook them in the evening for the next day's meal, and they are just as good cold. Quick Info Total time: 55-60 minutes Servings: 3-4 Difficulty: easy Ingredients 12 chicken wings 500 g potatoes (about 5-6 medium) 3-4 tablespoons oil (sunflower or olive) 1 teaspoon salt 1/2 teaspoon ground coriander 1/2 teaspoon dried rosemary 1/4 teaspoon chili flakes or powder (optional, to taste) Freshly ground black pepper, to taste Preparation method 1. Clean and wash the potatoes well. You can leave the skin on if they are new and clean. Cut them into thick slices about 1 cm. 2. Clean the wings, wash them, and pat them dry with paper towels. 3. In a large baking tray, place the potatoes and wings in a single layer, mixed together. 4. Drizzle everything with oil. Sprinkle salt, coriander, rosemary, pepper, and chili if using. Mix directly in the tray with your hands or a spatula to coat evenly. 5. Place the tray in a preheated oven at 200°C, middle position. 6. Bake for 40-45 minutes. Halfway through, take the tray out and turn everything over, especially the wings. If they look dry, drizzle with a little more oil. 7. They are done when the potatoes are soft and browned, and the wings have a golden crust. 8. If you want a crispier crust, increase the heat to 220°C for the last 5 minutes or use the grill function at the end, watching to prevent burning. Why I make this recipe often It doesn't require much attention. The wings and potatoes taste great together, and I don't have to invent another side dish. They keep well for the next day. You can adjust the spices based on what you have in the cupboard. Tips and variations Tips - Use a large tray and don’t overcrowd them so they roast instead of steaming. - If you want crunchier potatoes, heat the empty tray for a few minutes before adding the ingredients. - Sliced potatoes that are too thin will dry out or crumble. - Dried rosemary works well if chopped a bit if it’s too large. - For a more intense flavor, rub the wings with a bit of garlic powder or granules before baking. Substitutions - You can use chicken thighs cut or even drumsticks, adjusting the baking time (10-15 minutes longer for larger pieces). - Instead of rosemary, thyme or dried oregano also work. - Olive oil changes the flavor slightly, but any oil is fine, including a mix. - If you don’t have ground coriander, you can omit it or replace it with a bit of sweet paprika for a different note. Variations - Add a few whole garlic cloves to the tray if you want extra flavor. - You can also add large sliced red onion among the potatoes. - For extra crunch, add pats of butter in the last 10 minutes. - Thin slices of carrot or parsnip can be added among the potatoes for variety. Serving ideas - Alongside a simple green salad or pickles. - They go well with a yogurt and garlic sauce or even plain ketchup/spicy. - If there are leftovers, they are good cold sliced in sandwiches. Frequently asked questions How long should the wings and potatoes be baked? It depends on the thickness of the slices and the oven, but generally 40-45 minutes at 200°C. Check after 35 minutes. The wings should be well cooked in the middle, and the potatoes soft. Can I use frozen wings? Yes, but they need to be thawed and dried well beforehand. Otherwise, they will leave too much water in the tray and won’t brown. Can I use sweet potatoes? Yes, just cut them a bit thicker because they soften faster. The final taste will be slightly different, with a sweet note. What should I do if the wings don’t brown? You can increase the oven temperature at the end or use the grill function for 3-4 minutes, keeping an eye on them. A little extra oil helps. Nutritional values (estimated for one serving of 4) Calories: ~400 kcal Protein: 23-25 g Fat: 22-24 g Carbohydrates: 28-32 g The values depend on how much oil you use and the ratio of wings to potatoes. The recipe is not very fatty if you don’t overdo it with the oil. Storage and reheating It keeps in the fridge, in a container, for up to 3 days. To reheat, put them in the oven or air fryer to regain their texture, 8-10 minutes at 180°C. In the microwave, they get soft, but they are okay if you’re in a hurry. Cold wings are good sliced in salads or sandwiches. The potatoes can be reinvented as a side for something else if there are leftovers.

Wings and roasted potatoes with rosemary and coriander

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