Roast chicken with oven-baked potatoes and white walnut sauce

Chicken roast with oven-baked potatoes and white walnut sauce

Preparation time: 20 minutes
Baking time: 30 minutes
Total time: 50 minutes
Servings: 4

Introduction

Today, I invite you to discover a delicious and comforting recipe: chicken roast with oven-baked potatoes and white walnut sauce. This recipe is not only easy to prepare but also extremely tasty, making it perfect for a family dinner or a special occasion. The history of this recipe is lost in the mists of time, with roots in culinary traditions that emphasize cooking with simple yet flavorful ingredients. Let's get started!

Ingredients

- 4 chicken thighs (preferably, upper thighs for more juiciness)
- 4 large white potatoes (choose smooth-skinned potatoes without blemishes)
- 30 g butter (for a rich and creamy taste)
- A handful of fresh parsley (for an extra touch of flavor and color)
- A sprig of fresh rosemary (its aroma will elevate the dish)
- 1 tablespoon of chicken seasoning (you can use a mix of salt, pepper, paprika, and garlic)
- 1 teaspoon of paprika (for a sweet note)
- Olive oil (for frying)

For the white walnut sauce:

- 3-4 walnuts (the kernel, for a crunchy and flavorful sauce)
- Juice of one lemon (freshly squeezed, for acidity)
- 2 tablespoons of flour (to thicken the sauce)
- 300 ml milk (for a creamy sauce)
- Nutmeg (a pinch, for a subtle flavor)
- 50 g grated cheese (for added flavor)
- 60 g butter (for a rich sauce)
- Salt and pepper (to taste)

Step by step

1. Marinate the chicken thighs
Start by cutting the chicken thighs in half for even cooking. Season them with a little olive oil and the chicken seasoning. Cover them with plastic wrap and refrigerate from evening until morning. If you're short on time, at least let them sit in the fridge for an hour.

2. Prepare the potatoes
Peel and wash the potatoes, then cut them into thick slices about 6-7 mm thick. Boil them in salted water for 7-10 minutes. Be careful not to overboil them as they can fall apart. Once boiled, drain them and let them cool a bit for easier handling.

3. Sear the chicken thighs
Preheat the grill (it can be cast iron or whatever you have at home) and sear the chicken thighs on both sides until golden and crispy. This step not only improves the appearance but also enhances the aroma of the final dish.

4. Prepare the white walnut sauce
In a pan, toast the walnut kernels without oil, being careful not to burn them. Once they have cooled slightly, remove the skins and chop them. In a pot, melt the butter, add the flour, and quickly mix to avoid browning. Gradually add the milk, stirring constantly to prevent lumps. Add the chopped walnuts, grated cheese, nutmeg, salt, and pepper to taste. Once the sauce has thickened, turn off the heat and add the lemon juice.

5. Assemble the dish
Preheat the oven to 180°C. Grease a baking dish with butter, add the boiled potatoes, sprinkle the rosemary leaves, and add a bit of butter on top. Place the seared chicken thighs on the potatoes, pour the white walnut sauce over them, and sprinkle with chopped parsley. Bake everything in the oven for 20-30 minutes or until the potatoes are golden and slightly crispy.

6. Serving
Remove the dish from the oven and let it rest for a few minutes. Serve the roast alongside the golden potatoes and walnut sauce. You can accompany this dish with a fresh green salad to add a crunchy and light contrast.

Useful tips

- Vegetarian option: You can replace the chicken thighs with large mushrooms or vegetables of your choice, such as eggplant or zucchini, which absorb the flavors of the sauce and become delicious.
- Tastes and flavors: I recommend trying to add a few lemon slices to the dish for a fresh taste or even some green olives for an unexpected flavor note.
- Frequently asked questions:
- *Can I use another type of meat?* Yes, this recipe also works with pork or turkey.
- *What type of nuts can I use?* Instead of walnuts, you can try almonds or hazelnuts, depending on your preferences.

Nutritional benefits

This chicken roast provides a good source of protein due to the chicken meat, while the potatoes supply essential carbohydrates. Walnuts are rich in healthy fats and vitamins, contributing to a nutritionally balanced dish.

Conclusion

This recipe for chicken roast with oven-baked potatoes and white walnut sauce will surely become a favorite in your family. The rich flavors and varied textures will delight you every time. Give it a try and remember to enjoy every bite! Bon appétit!