Hi, friends! Roast chicken and potatoes is one of those meals that makes the kitchen feel welcoming before anyone sits down. Lemon, garlic, and paprika season the chicken, while the potatoes pick up flavor in the pan. Leave space between the pieces so they roast instead of steaming.
- Prep
- 20 minutes
- Cook or chill
- 55–65 minutes, plus 30 minutes marinating
- Yield
- 6 servings
Ingredients
Weights and milliliters preserve the original recipe. Cup volumes are rounded for U.S. kitchens; the source uses a 240 ml cup. Where a weight is given, use it for accuracy. Use level measuring spoons and spoon flour into the cup without packing.
Chicken and potatoes
- 1 kg chicken thighs and drumsticks (about 2.2 lb), thawed
- 700 g potatoes (about 1½ lb), cut into wedges
- 4 garlic cloves, crushed
- Juice of 1 lemon
- 3 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt, or to taste
- Black pepper to taste
- 1 large onion, cut into wedges
- Chopped parsley to finish
How to make it
- Thaw the chicken in the refrigerator and pat it dry; do not rinse raw poultry. Mix the garlic, lemon juice, oil, paprika, oregano, salt, and pepper. Coat the chicken and marinate covered in the refrigerator for at least 30 minutes, or up to 12 hours.
- Preheat to 425°F (220°C). Parboil the potato wedges for 5 minutes, drain well, and let excess steam escape.
- Spread the onion and potatoes in a roasting pan and coat with the marinade. Arrange the chicken above them, skin side up, without crowding. Everything touched by raw-chicken marinade must cook fully.
- Roast for 20 minutes, then reduce the oven to 400°F (200°C) and continue for roughly 35–45 minutes.
- Use a food thermometer in the thickest part of each piece, avoiding bone. Chicken must reach 165°F; color and clear juices alone do not confirm doneness.
- Rest for 5–10 minutes and finish with parsley. Serve the potatoes alongside the chicken.
Small details that help
A roomy metal roasting pan helps the potatoes brown. Similar-size wedges cook more evenly, and drying the chicken helps the skin color. Do not save raw marinade as a dipping sauce unless it has been safely boiled.
Serving and storing
Refrigerate leftovers promptly in shallow, covered containers at 40°F or below. Use cooked leftovers within 3–4 days. Reheat hot leftovers to 165°F. Refrigerate perishable foods within 2 hours, or within 1 hour when it is above 90°F. USDA storage and reheating guidance.
Frequently asked questions
Can I skip parboiling?
You can, but the potatoes may take longer. Cut them evenly and check that both the potatoes and chicken are fully cooked.
Can I use boneless chicken?
The cooking time will change. This timing is for thighs and drumsticks with bones; use a thermometer rather than following the clock alone.
Why is the skin pale?
Crowding and excess moisture encourage steaming. Dry the skin and leave room around each piece.