Oven-baked chicken and rosemary potatoes
After a week of getting home late almost every evening, I felt the need to cook something simple, tasty, without spending too much time by the stove. I took advantage of the fact that the markets have started to fill up with greens and made an oven-roasted chicken with fresh flavor, rosemary potatoes, and a quick salad, using only what I found at the market and in the fridge. I usually make this recipe when I crave something uncomplicated but satisfying. Quick Info Total time: approx. 2 hours Preparation time: 20 minutes (including marination) Cooking time: 1 hour 20 minutes for the chicken, the potatoes can cook for about the same time as the chicken, with an extra 10 minutes without foil Servings: 4-6, depending on the size of the chicken and how much each person eats Difficulty: medium Recipe type: main + side + salad, great for weekends or family meals Ingredients For the chicken: 1 whole chicken (I cut it up for quicker cooking) Soy sauce (to taste, but at least 2-3 tablespoons) Crushed coriander seeds (1 teaspoon) Ground ginger (1 teaspoon) Mustard powder (1 teaspoon) Turmeric (1 teaspoon) Green garlic (2-3 stalks, chopped) 1 small cup of water Oil (a little for the tray) For the potatoes: 1.5 kg potatoes (ideal are those that are not too starchy, cut into large cubes) 3 red onions (sliced) A few sprigs of fresh rosemary Oil (for greasing the tray and drizzling over the potatoes) Ground cumin (1 teaspoon) Pink Himalayan salt (or any salt you have) 1 teaspoon harissa powder For the salad: Lamb's lettuce (a good handful) Radishes (3-4, sliced thin) Tomatoes (2-3, sliced) Cucumber (1 piece, sliced) Curly lettuce (a quarter of a small head, torn) Wild garlic (a few leaves, roughly chopped) Rapeseed oil Apple cider vinegar Salt Preparation Method 1. Preparing the chicken: I cut the chicken (back, breast, thighs, wings) – this helps it cook evenly. I mix the meat with soy sauce, crushed coriander, ginger, mustard powder, turmeric, and green garlic. I let it marinate for at least an hour in a covered bowl. I preheat the oven to 180°C. In a baking dish, I put a little oil, then place the chicken pieces. I pour a small cup of water over. I bake the dish in the oven for about 1 hour and 20 minutes. Depending on the oven, I check after an hour to ensure the liquid doesn’t reduce too much. If necessary, I add a little more water. In the end, the chicken should be browned and well-cooked. 2. Rosemary potatoes: I wash, peel, and cut the potatoes into large cubes. I place them in a tray with a little oil. I slice the red onion and put it over the potatoes. I add cumin, salt, harissa powder, rosemary (a few whole sprigs or roughly chopped) and mix everything directly in the tray. I cover the tray with aluminum foil and place it in the oven at the same time as the chicken, on a different level. When the potatoes are softened (about an hour, sometimes less, depending on the oven and the potatoes), I remove the foil and leave them for another 10 minutes to get crispy. 3. Seasonal salad: I wash and dry the greens well. I slice the tomatoes, radishes, and cucumber thinly. I put all the vegetables in a bowl, add salt, drizzle with rapeseed oil and apple cider vinegar, mix, and the salad is ready. 4. Serving: I take everything out of the oven and serve the chicken with hot potatoes, plus a large, crunchy salad on the side. Why I make this recipe often I love it because it’s easy to adapt, doesn’t require much supervision, and is suitable for multiple servings or when I have guests. The marinade for the chicken is simple but gives flavor and color, and the rosemary potatoes with red onion are always appreciated. It uses seasonal ingredients and you don’t have to stand by the oven all the time. Tips and Variations Tips If you want the chicken to be even more tender, you can let it marinate overnight. It’s important not to leave the tray with the chicken completely without liquid, to avoid burning. The potatoes can be turned with a spatula before removing the foil for even crispiness. Substitutions You can use regular salt instead of pink salt. If you don’t have harissa powder, a little hot or sweet paprika works too. The rapeseed oil for the salad can be replaced with sunflower or olive oil. Variations You can add large-cut carrots or zucchini to the potatoes if you want. The marinade for the chicken can also be made with dried garlic or green onion, according to preference. The salad can be adjusted with any seasonal greens you have on hand (baby spinach, arugula). Serving Ideas It can be served directly from the tray, with the chicken and potatoes next to the salad. Leftovers can be packed for lunch the next day, with a little fresh salad. Frequently Asked Questions 1. Can I use chicken thighs instead of a whole chicken? Yes, the thighs can be marinated and cooked the same way, just a bit faster. 2. Do the potatoes need to be parboiled beforehand? No, if you cut them into large cubes and leave them covered until they soften, there’s no need to parboil. 3. Can the recipe be made without marination? The chicken will be bland without marination, but if you’re in a hurry, you can season directly before baking. 4. Does the salad last until the next day? Only if it hasn’t been mixed already with salt, oil, and vinegar; otherwise, it wilts quickly. 5. Can I use my favorite spices for the chicken? Yes, you can adjust to taste, but the ones in the recipe give a specific, fresh flavor. Nutritional Values Estimation for a medium serving (chicken + potatoes + salad): 500-650 kcal. Proteins: 35-40 g Carbohydrates: 40-50 g Fats: 20-25 g The salad has few calories, while the chicken and potatoes provide most of the energy. Values may vary depending on how much sauce and oil you use, but the recipe isn’t overly heavy. Storage and Reheating The chicken and potatoes can be stored in the fridge, covered, for 2 days. The potatoes lose their texture, but can be reheated in the oven or in a pan, without extra oil. The salad should be made fresh; if leftovers remain, they don’t store well with dressing on. This recipe remains one of my favorites when I need a complete meal without complicating things.
Tags
Categories
Appetizers
Beverages
Celebrity chefs
Chef in the city
Children
Coffee
Conserve
Cook and smile
Culinary Games
Culinary School
Dessert
Diverse
Doughs and pastries
Drinks
Fish
Healthy Delights
International
Jakob Hausmann
Jam
Jamie Oliver
Meat
Miscellaneous
Over
Pasta/Pizza
Pickles
Plague
Salad
Sandwiches
Sauces
Savory
Season
Sezon
Slow cooking
Soups
Star Recipe
Syrup
Translated
Various
Vegan
