Mains
Wild Thyme Roasted Chicken & Potatoes
A one-pan roast of chicken and potatoes seasoned with dried wild thyme, garlic, lemon and olive oil.
- Prep
- 15 min
- Cook
- 50 min
- Total
- 70 min
- Serves
- 6
From Toula's table
The dried thyme goes into both the marinade and the pan juices, so its aroma seasons the potatoes as they roast beneath the chicken.
Method
Step by step
- 1
Heat the oven to 200°C. Mix the olive oil, dried thyme, garlic, lemon juice and zest, salt and pepper.
- 2
Toss the potatoes and onion with about one third of the mixture and spread them in a roasting pan.
- 3
Rub the remaining mixture over the chicken and arrange the pieces over the potatoes.
- 4
Roast for 45–50 minutes, turning the potatoes once, until the chicken is deeply golden and the thickest part reaches 74°C.
- 5
Rest the chicken for 5 minutes before serving with the potatoes and pan juices.
Toula Tip
Rub some of the thyme mixture directly onto the potatoes before roasting; they absorb the pan flavour better that way.
Serving suggestion
Serve with fattoush, yogurt-cucumber salad or a simple green salad.
Storage
Cool promptly and refrigerate leftovers for up to 3 days. Reheat until piping hot; cooked chicken should reach 74°C when reheated.
Substitutions
Boneless thighs work too; begin checking them earlier because they cook faster.
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