A practical one-pan dinner with golden chicken, potatoes and vegetables cooked in a savoury herb glaze.
Serves: 6 Prep: 20 minutes Roast: 55 minutes Estimated cost: R170–R220
Ingredients
- 8 chicken pieces
- 600 g baby potatoes, halved
- 3 carrots, thickly sliced
- 2 onions, cut into wedges
- 30 ml oil
- 15 ml lemon juice
- 10 ml paprika
- 5 ml dried mixed herbs
- Salt and black pepper
Method
- Heat oven to 200°C.
- Place chicken and vegetables in a large roasting pan.
- Mix oil, lemon juice, paprika, herbs and seasoning; coat everything well.
- Roast for 50–55 minutes, turning vegetables once, until the vegetables are tender and the chicken reaches 74°C in the thickest part, away from bone.
Use pieces of similar size
Bone-in thighs and drumsticks cook more evenly together than a mixture of breasts and small wings. Pat the skin dry before coating. Cut potatoes into pieces about 3 cm across and carrots into thick slices; very large potato halves can still be hard when the chicken is ready.
Give everything room
Arrange the chicken skin-side up in a shallow roasting tray with the vegetables around it. Use two trays if necessary: a crowded deep pan traps steam and prevents browning. Rotate the trays during cooking. Keep the chicken skin facing up while turning the vegetables.
Check doneness and use leftovers
Start checking at 50 minutes, but allow extra time for larger pieces. A food thermometer should read at least 74°C in the thickest part of the chicken, away from bone. Test the potatoes with a knife as well. If the chicken is ready first, keep it warm while the vegetables finish. Refrigerate leftovers promptly for up to three days and reheat to 74°C throughout.
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Cost is an estimate and varies by store and location.