PocketCook

From @Sisi Jemimah's Recipes

Perfect Roast Chicken and Potatoes

1 hr 30 min · Serves 6

1 hr 30total
20 minhands on
13steps
6servings

Watch it

Ingredients

For the chicken seasoning

  • 1 1/2 tbsp garlic powder
  • 1 1/2 tbsp onion powder
  • 1 1/2 tbsp smoked paprika
  • 1 1/2 tbsp Creole seasoning
  • 1 tbsp lemon pepper
  • 1 tbsp dried thyme
  • 1 tbsp bouillon cubes or chicken seasoning
  • 1 tbsp dried parsley
  • 1 tbsp Chinese five spice
  • 1 tsp black pepper
  • Salt, to taste

For the chicken

  • 6 chicken leg quarters
  • 2 tbsp vegetable oil

For the vegetables

  • 1 kg potatoes (such as Maris Piper or red potatoes), cut into chunks
  • 500 g carrots, cut into chunks
  • 2 tbsp vegetable oil

To assemble and bake

    Method

    For the chicken seasoning

    1. Combine the garlic powder, onion powder, smoked paprika, Creole seasoning, lemon pepper, dried thyme, bouillon, parsley, Chinese five spice, black pepper, and salt in a bowl and whisk until evenly blended.

    For the chicken

    1. Coat the chicken legs with vegetable oil and massage it into the skin.

    2. Rub half of the spice mix thoroughly into the chicken, covering all sides and under the skin where possible.

    3. Cover the chicken and refrigerate for at least 2 hours, or overnight for best flavour.

      Then 120 min of waiting

    For the vegetables

    1. Preheat the oven to 360°F (180°C).

    2. Wash, peel, and chop the potatoes and carrots into large bite-sized chunks, then drain them well in a colander.

    3. Drizzle the vegetables with vegetable oil and toss in the colander to coat evenly.

    4. Add 2–3 tablespoons of the reserved spice mix to the vegetables and toss until thoroughly coated.

    5. Spread the seasoned potatoes and carrots evenly in a baking dish and roast in the oven for 15–20 minutes until partially cooked.

      Then 15 min of waiting

    To assemble and bake

    1. Remove the baking tray from the oven and transfer to a larger roasting pan if needed to ensure enough room for the chicken.

    2. Arrange the marinated chicken legs on top of and among the potatoes and carrots.

    3. Drizzle a little extra vegetable oil over the chicken skin and sprinkle with any remaining spice mix to ensure a deep, crispy crust.

    4. Return to the oven and roast for 45–50 minutes, until the chicken is fully cooked, tender, and the skin is deeply browned and crispy.

      Then 45 min of waiting

      Shift the chicken to one side of the tray halfway through cooking if you want the vegetables to catch more direct heat and crisp up further.

    Get PocketCook

    Free. It puts this on your shopping list, keeps your place, and rings when something is ready.