Roast Chicken with Potatoeswith Onion and Garlic
Bone-in chicken pieces roast over potatoes, onion, and garlic until golden, reach a safe temperature, and infuse the vegetables with their own juices.
Roasting chicken and potatoes together in the same dish allows the bird's fat and juices to season the vegetables during cooking. The pieces are placed skin-side up to brown, while the potatoes are cut into uniform sizes; the internal temperature, not just color, confirms the chicken's safety.
Ingredients
Chicken
Vegetables
Seasoning
Preparation
Prepare the ingredients
Preheat the oven to 200 °C. Pat the chicken dry; toss the potatoes, onion, and garlic with half the olive oil, salt, and pepper.
15 minutesArrange the baking dish
Spread the vegetables in a layer and place the chicken on top, skin side up. Season with the remaining olive oil, salt, and pepper.
10 minutesRoast and stir the vegetables
Roast for 40 minutes, stir only the vegetables, and continue for another 25 to 30 minutes.
70 minutesCheck doneness and rest
Check for 74 °C in the thickest part without touching the bone. Let the chicken rest for 10 minutes before serving.
10 minutes
Substitutions
Boneless cuts cook faster and require time adjustment; do not use the same duration without checking the temperature.
Storage
Cool within two hours, separate into shallow containers, and keep refrigerated.
Approximate shelf life: Up to 3 days refrigerated; reheat until hot in the center.
Nutrition values are estimates and may vary by brand, substitution and actual yield.
