One Pan Chicken with Potatoes
Recipe credits: Rafaella Sargi
Serves 4 to 6
8 chicken thighs (bone in, skin on)
4 Yukon gold potatoes, peeled and cut into large cubes
8 garlic cloves, peeled
1 1/2 teaspoon ground coriander
1/4 cup freshly squeezed lemon juice
2 tablespoons cilantro, finely chopped
Prep all the ingredients.
You will need a pastry brush and one large baking dish. I use a round baking pan (13inch / 33cm). Make sure the baking pan you chose can fit the chicken in one single layer and has at least a 2 inch rim (5 cm); you need it to collect the roasting juices.
Heat the oven to 425F (220C).
Place the chicken pieces, skin side up, in one layer then distribute the diced potatoes and garlic around them. Sprinkle generously the potatoes and chicken with sea salt. Season the chicken with ground coriander.
Roast in the hot oven for 45 minutes. Remove from the oven, using a pastry brush, dip the brush tip in the cooking liquids and coat the chicken skin with the roasting juices.
Return to the oven for an additional 15 minutes until the potatoes start showing dark brown roasting signs and the chicken skin is golden and crispy.
Remove from the oven.
Pour the lemon juice on top of the cooked chicken and potatoes. Sprinkle with fresh cilantro.
Don’t forget the aioli!