Roasted Chicken & Baby Potatoes: A Delicious Cooking Guide
Roasted chicken and baby potatoes is a classic dish that combines simplicity with rich flavors, making it a favorite for family dinners. This one-pan meal is not only easy to prepare but also allows the oven to do most of the work, resulting in tender chicken and crispy potatoes. Below, you’ll find a detailed guide on how to make this delightful dish, along with nutritional information and tips for success.
Ingredients
To prepare roasted chicken and baby potatoes, you will need the following ingredients:
- 5-6 chicken thighs (bone-in, skin-on; approximately 2 lbs)
- 15-20 baby potatoes (halved)
- ½ onion (quartered)
- 4 cloves garlic (minced)
- 2-3 tablespoons olive oil
- 2 teaspoons salt (or to taste)
- ½ teaspoon ground black pepper (or to taste)
- 1 tablespoon dried rosemary (or your choice of herbs)
- Optional: 2 medium carrots (cut into 1-inch pieces), lemon wedges for garnish
Cooking Instructions
- Preheat the Oven:
Preheat your oven to 350°F (175°C). - Prepare the Ingredients:
In a large roasting pan or casserole dish, combine the chicken thighs, halved baby potatoes, quartered onion, minced garlic, and olive oil. Season with salt and pepper. - Toss to Coat:
Gently toss all the ingredients together until everything is well coated with olive oil and seasonings. - Arrange in Pan:
Arrange the chicken thighs in between the potatoes and sprinkle dried rosemary over the top. - Roast:
Place the pan in the preheated oven and roast for about 1 hour and 25 minutes. The chicken should be golden brown and crispy, while the potatoes should be soft when pierced with a fork. - Broil for Extra Crispiness (Optional):
If you prefer extra crispy skin on your chicken, switch on the broiler for an additional 3-4 minutes, keeping a close eye to prevent burning. - Serve:
Once cooked, remove from the oven and let it rest for a few minutes before serving. Garnish with fresh herbs or lemon wedges if desired.
Tips & Notes
- Customization: Feel free to add other vegetables such as carrots, broccoli, or bell peppers based on your preference.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or oven until warmed through.
- Cooking Time Adjustment: If using different cuts of chicken (like legs or breasts), adjust cooking time accordingly as they may cook faster or slower than thighs.
Nutritional Information
Here’s a breakdown of the nutritional content per serving (approximately one thigh with potatoes):
| Nutrient | Value |
|---|---|
| Calories | 380 kcal |
| Protein | 24 g |
| Total Fat | 18 g |
| Saturated Fat | 4 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 3 g |
| Sodium | 600 mg |
This meal is packed with protein and provides essential nutrients like potassium and vitamin A, making it a wholesome choice for dinner.
Conclusion
Roasted chicken and baby potatoes is not just a meal; it’s an experience that brings comfort and satisfaction to your dining table. With minimal prep time and maximum flavor, it’s perfect for busy weeknights or leisurely weekends.For more delicious recipes like this one, consider purchasing our eBook filled with mouth-watering dishes! Additionally, don’t miss out on pre-ordering our new cookbook “Deliciously Fit,” which focuses on weight loss and healthy meal options designed to keep you satisfied while maintaining your wellness goals. Happy cooking!
