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Roman Chicken and Chips with Rosemary and Thyme

Another dish that family and friends love me to cook for them. A whole roasting tray of crispy chicken and potatoes, perfumed with rosemary and thyme leaves. My lips are smacking just thinking about it.

Serves 8-10

2kg(4 1/2lb) organic, free-range chicken thighs, drumsticks and wings

2–3 tablespoons (2 1/2 – 4 American tablespoons) thyme leaves

1–2 tablespoons (1 1/4 – 2 1/2 American tablespoons) chopped rosemary

1.1kg(2 1/2lb) (about 10 large) potatoes

extra virgin olive oil, to drizzle

250g(9oz) onions, sliced

flaky sea salt and freshly ground black pepper

Preheat the oven to 230°C/450°F/Gas Mark 8.

Season the chicken heavily with salt and pepper. Put into a large bowl and scatter with the thyme leaves and chopped rosemary, reserving some for the potatoes. Toss well.

Peel the potatoes and cut into 1cm (1/2 inch) thick chips. Dry and season well with salt, freshly ground black pepper and the reserved thyme and chopped rosemary. Add to the bowl with chicken. Drizzle with extra virgin olive oil and toss once again.

Scatter the sliced onions over the base of a roasting tin, approx. 37 x 31 x2cm (15 x 11 1/4 x 3/4 inch), or two smaller tins approx. 30 x 20 x2.5cm (11 x 8 x 1 inch). Arrange the chicken and potatoes haphazardly on top, making sure that the potatoes are popping up. Drizzle with a little more olive oil.

Roast for 45 minutes–1 hour or until the chicken is cooked through and the chips are crispy at the edges. (Organic chicken pieces are larger, so cooking time can be up to 1 1/4 hours.)

Serve from the tin, family style, with a good green salad and several vegetables of your choice, if you wish.

Good to Know

Onecan add a little hot homemade chicken stock at the end if the dish needs a little more juice.

Recipe taken from One Pot Feeds All by Darina Allen, published by Kyle Books










This is a recipe by
Darina Allen
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