Ingredients
Quantities for 4 portions
Check ingredients as you prepare them. Changing portions resets the checks.
Method
- Make a paste with the chopped garlic, paprika, olive oil, half the salt, half the pepper and lemon juice.
- Rub the chicken inside and out with the paste and let it marinate in the refrigerator for 30 minutes.
- Sit the chicken in a roasting tray on a bed of onion rounds and the bay leaves.
- Peel the 880 g of potatoes and cut into wedges about 3 cm thick. Season with the reserved salt and pepper, arrange around the chicken in one layer and toss with the paste left in the bowl.
- Roast at 190 °C for 70 minutes, basting the chicken and potatoes with the tray juices every 20 minutes; at 40 minutes, test a potato with the tip of a knife to check it is tender.
- For the final 10 minutes of the 70 minute roast, turn on the grill to crisp the chicken skin and potatoes. Check for 74 °C in the thickest part of the thigh, away from the bone. Rest for 10 minutes and serve with the tray juices.
Shopping tip
Dry the skin before seasoning and baste with the tray juices during roasting.
Where it fits in your week
Needs time. Better on a day without a rush.
At the portions as written, there is enough for a second meal.
Based on the cook time and portions the recipe states.
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About this page
The photograph is AI-generated and illustrates the dish. It is not a record of a cook we carried out.
Times, portions and protein per portion are the recipe author's estimates, not laboratory measurements.