Baked chicken with potatoes is a classic main dish, popular all over the world because everyone likes it. It is a perfect recipe for a classic Sunday lunch or a family party. The preparation is very simple, just follow some small precautions to make a soft and juicy meat on the inside, yet irresistibly crunchy on the outside that you will serve with a side of crispy, golden potatoes.
The chicken thighs are first brushed with a lemon juice and ginger marinade, then seasoned with oil, chopped rosemary and pepper. Everything is then baked in the oven for a succulent and not dry result. The secret to a soft and not dry meat, in fact, lies in respecting the cooking times. Before removing the pan from the oven, however, make sure that the chicken is well cooked; the internal temperature of the thigh must be around 160° F; in case you do not have a cooking thermometer, pierce the meat with a wooden toothpick and check that no pink liquid comes out.
If you liked this baked chicken with potatoes, try the stew with potatoes as well. So let’s find out how to make the recipe to perfection by following the step-by-step procedure and tips.
If you have many guests, you can also prepare a whole chicken, so you will get an abundant and scenographic preparation. For the times, remember that every kilo of chicken corresponds to an hour of cooking. To make sure it is well cooked, cook it at 400° F in static mode or 350° F in a convection oven.
For a tasty dish, choose a free-range chicken and yellow potatoes.
You can customize the recipe as you prefer, replacing the potato side dish with one based on vegetables such as peppers or onions.
Baked chicken with potatoes can be stored in the refrigerator, inside a special airtight container, for up to 24 hours.
You can also freeze it for 1-2 months, defrosting it in the refrigerator and then placing it back in the oven, pan or microwave.
Peel the potatoes, cut them into wedges and place them gradually in a bowl with plenty of cold water (1).
Squeeze the juice of one lemon (2) and add a little fresh ginger and a pinch of salt.
Blanch the potatoes in plenty of water, to which you have added a pinch of baking soda, for about 3 minutes (3).
Drain the potatoes (4), pass them under cold running water to stop cooking and dry them thoroughly.
Arrange the potatoes and the well-cleaned chicken in a pan, lined with a sheet of parchment paper, and brush everything with the ginger marinade (5).
Season with a drizzle of extra virgin olive oil, the chopped rosemary and a pinch of salt and pepper (6). Bake in a preheated oven at 400° F for about 60 minutes. Halfway through cooking, turn the pieces and pour a tablespoon of sauce over the meat to flavor it and make it soft. For even more crispy skin, finish cooking with the grill function for the last five minutes.
After the baking time has elapsed, the baked chicken with potatoes will be golden and well cooked. Remove the dish from the oven and transfer it to a serving dish. Sprinkle them with their cooking sauce and serve immediately (7).