Crispy Oven-Roasted Chicken Portions with Potatoes

A golden, oven-roasted chicken supper is a country-kitchen classic. This easy one-pan recipe combines juicy chicken portions, crispy potatoes, garlic and fragrant rosemary for a comforting family meal with minimal washing up.

Made with pasture-raised chicken, it’s a simple way to bring honest, farm-to-table food to your dinner table.

Prep time: 15 minutes
Cook time: 50–60 minutes
Total time: 65–75 minutes
Serves: 4

Ingredients

• 4 chicken leg quarters or 6–8 chicken portions
• 800 g potatoes, cut into chunky pieces
• 1 large onion, cut into wedges
• 4 garlic cloves, lightly crushed
• 3 tablespoons olive oil
• 1 teaspoon dried rosemary, or 2 sprigs fresh rosemary
• 1 teaspoon dried thyme
• 1 teaspoon paprika (optional)
• Salt and freshly ground black pepper
• 1 lemon, cut into wedges (optional)

Method

1. Preheat the oven. Heat your oven to 200°C, or 180°C fan-assisted.
2. Prepare the potatoes. Place the potatoes and onion in a large roasting tray. Add half the olive oil, half the rosemary and thyme, salt and pepper. Toss to coat.
3. Season the chicken. Pat the chicken portions dry with paper towel. Rub with the remaining olive oil, garlic, herbs, salt, pepper and paprika, if using.
4. Arrange the tray. Place the chicken skin-side up among the potatoes. Add the lemon wedges, if using. Avoid overcrowding the tray so the ingredients roast rather than steam.
5. Roast until golden. Cook for approximately 50–60 minutes, turning the potatoes once halfway through. Larger portions may need longer. If the chicken browns too quickly, loosely cover it with foil.
6. Check that it’s cooked. Use a food thermometer to check the thickest part of the chicken without touching the bone. It must reach at least 74°C. The potatoes should be tender inside and golden outside.
7. Rest and serve. Rest the chicken for 5 minutes before serving. Spoon the roasted garlic and pan juices over the chicken and potatoes.

Balgowan Kitchen tip

For crispier skin, make sure the chicken is dry before seasoning and leave a little space between the portions. If you want extra colour, finish under the grill for a few minutes, watching carefully.

Serve with seasonal vegetables, a fresh green salad or steamed green beans for a wholesome family supper.

Storage

Refrigerate leftovers promptly in a covered container and use within 3–4 days. Reheat thoroughly until steaming hot throughout. Do not leave cooked chicken at room temperature for more than 2 hours, or 1 hour in very hot conditions.

Make it with Balgowan

Good food starts with good ingredients. Try this recipe with Balgowan Beef Company’s pasture-raised chicken, raised with care on our farm.

From our farm to your table.

Try this recipe with Balgowan Beef Company's pasture raised chicken