Today I had appetite for a nourishing and tasty meal, cooked in the oven in a single tray to minimise the time spent in the kitchen and, of course for dish washing… And if new potatoes season is in full swing, I thought to buy and use them as a side dish with chicken wings and thighs of the two fresh chickens, bought from the market. So I got a simple and tasty lunch: Chicken And New Potato Traybake.
With their breasts I cooked a Turkey White Soup with Garlic, replacing the turkey with chicken this time.
Potatoes are one of the most versatile vegetables. You can find them throughout the year, use them in a lot of delicious recipes, and you can bake, boil or fry them. Either way, they are pretty good 🙂
Unlike thick peel potatoes harvested in fall, which we find throughout the year, the new spring potatoes are best cooked as soon as they were harvested. They have more fibre content and less starch, which means less fat. They have a sticky texture, and you don’t have to peel them before cooking, only thoroughly wash the dust and mud. They are excellent boiled or baked.
This recipe is easy to prepare, it’s very tasty and nourishing and is a main dish that you can impress your guests when you do not have too much time to spend in the kitchen.
To prepare Chicken And New Potato Traybake you need the following ingredients:
- New potatoes - 2.2 lb. (1 kg)
- Chicken thighs - 4
- Chicken wings - 4
- Olive oil - 4 tablespoons
- Garlic cloves - 4
- Garlic cloves, unpeeled - 6
- Sprigs fresh thyme - 2
- Fresh basil leaves - 10
- Sweet paprika - 1 teaspoon
- Juice from 1/2 lemon
- Salt - 1 teaspoon
- Freshly ground black pepper - 1/4 teaspoon
- 5 tablespoons oil to grease the tray
In a mini chopper bowl put olive oil, crushed garlic, ½ teaspoon salt, pepper, lemon juice, paprika, basil leaves and thyme and mix form a marinade. Brush the meat with this marinade using a brush and leave in the fridge for 30 minutes. Meanwhile heat the oven to 375 degrees F (190 degrees C), and thoroughly wash the new potatoes with an abrasive sponge.
Pour into a baking tray 5 tablespoons of olive oil and add the peeled potatoes. Sprinkle the remaining salt and add the unpeeled garlic cloves then toss together to cover with oil. Add the marinated chicken, skin-side up and roast in the oven for 1 hour.
After half an hour, with a spoon sprinkle with meat juices, potatoes and chicken. After 1 hour check if the potatoes have softened and and the chicken is cooked through, then return to the oven for a final 15 minutes at 390 degrees F (200 degrees C) to crisp the chicken skin. Remove the tray from the oven, press the garlic cloves with a fork, discard the peel and and mix the mashed garlic with the meat juices. Serve Chicken And New Potato Traybake with your favourite salad and enjoy with your loved ones!