For a classic meal the whole family will love, give this delicious chicken and roasted potato recipe a try! Marinated in fresh garlic and rosemary, tender and juicy chicken sits atop herb-infused baby potatoes, for a winning combination. Best of all, this dish is super easy to put together, making it the perfect weeknight meal!
Garlic Chicken with Herb Roasted Baby Potatoes
CUISINES: New American
SERVING: 2 People
TIME: 30 min
- 【 For the Chicken Thighs 】
- 1.8 lb Chicken Thighs
- 3 cloves Garlic
- 4 sprigs Marjoram
- 1 Medium Lemon
- 1 tsp Salt
- ½ pinch Ground Black Pepper
- 【 For the Potatoes 】
- 8 medium Baby Potatoes
- 3 sprigs Rosemary
- 1 pinch Salt
- 1 pinch Ground Black Pepper
- 2 tbsp Olive Oil
- 【 For the Radish 】
- 7 small Radish
- 2 tbsp Dill
- ½ tsp Sugar
- 1 tbsp Fruit Vinegar
- to taste Salt
- to taste Ground Black Pepper
- ¼ cup Feta Cheese
Cut shallow slits on skin-side of the chicken thighs and place them in a bowl.
Dice garlic cloves and marjoram, and add over chicken. Squeeze juice of lemon over the chicken, then season with salt and pepper to taste.
Mix well with your hands to coat chicken thoroughly, then marinate for 30 minutes.
Cut skin-on baby potatoes into small pieces and place in a bowl.
Add rosemary leaves, salt, and black pepper to taste. Drizzle in some olive oil.
Combine ingredients with hands to coat potatoes thoroughly,
Place potatoes evenly on a baking sheet.
On a separate baking chicken, place chicken, skin-side up, and bake at 425 °F/220 °C for 45 minutes.
Before the chicken is done baking, place the separate pan of baby potatoes in the oven to bake for the remaining 25 minutes.
Cut radishes into thin slices and place in a bowl.
Add diced dill, sugar, fruit vinegar, salt and black pepper to taste. Blend ingredients well with hands.
To plate, place baby potatoes on a dish. Lay chicken atop potatoes, then garnishes with radishes over top, followed by a little feta cheese.
Serve and enjoy!