Rafaella SargiComment

One Pan Chicken & Potatoes

Rafaella SargiComment
One Pan Chicken & Potatoes

One Pan Chicken and Potatoes is as easy as can be. This meal does not require constant attention. The oven is in charge of the work; roasted golden chicken pieces with potatoes, coriander and sea salt. Finish it with some fresh cilantro and lemon juice. It’s magic!

I went through many trials before settling for this one. You need a pan, large enough to fit the chicken pieces in one layer and scatter the potato cubes around them. When the pan is filled with the ingredients, the cooking process will render a delicious sauce. You need that sauce!!! You want that sauce! You will crave it. (You have been warned!) If you use a pan that is too big, with large empty spots the juices will evaporate too quickly and you won’t have the desired amount of sauce. If the pan is too small the chicken won’t have the desired crispy skin. Even if you are making half of the recipe or using the detailed description just to follow the method, plan for a pan large enough (not too big, nor too small).

We had different versions of this roasted Chicken with Potatoes growing up. There is something really comforting about that dish; maybe the potatoes soaked in the cooking juices and undisclosed amounts of aioli to go with it. Don’t forget the aioli! Click for the recipe :)

Repeat the magic.

Bon appétit!


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
Sea salt
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.

Serve immediately.

Don’t forget the aioli!