Roast chicken and potatoes with lemon, garlic and herbs sauce.
Ingredients:
6 pcs chicken (mine is 3 thighs, 3 legs)
3 pcs potatoes peeled and quartered
olive oil
salt
ground black pepper
dried thyme
dried oregano
dried rosemary
juice from 1 lemon
1 cup chicken broth (or hot water with 1/4 chicken cube)
Instructions:
1. put chicken pieces in a mixing bowl
2. add generous amounts salt, ground black pepper, dried thyme, dried oregano and dried rosemary, and olive oil
3. mix together well using your hands
4. add potatoes and mix again
5. refrigerate for 2-3 hours
6. remove from the fridge 1 hour before cook time to let it reach room temperature
7. lightly oil a baking pan
8. arrange chicken and potatoes in the pan, skin side up for chicken
9. pour chicken broth in pan to prevent herbs and garlic from burning
10. spoon over the marinating liquid over the chicken and potatoes
11. bake in the oven 220 degrees C for around 50 minutes or until the chicken is cooked with golden brown top. after 20 mins of putting the chicken in the oven, carefully take the pan out and then using a spoon, ladle the liquid on the pan over the chicken and potatoes. return in the oven.
12. take the chicken out when they are cooked, return the pan with the potatoes in the oven and bake until the tops are golden brown
13. remove the potatoes from the pan
14. put the pan over a stove, add water, and simmer while scraping the bits that stuck on the pan. transfer to a small container. this will be the sauce
15. serve chicken and potatoes with the sauce.
More complicated than usual but it's worth it. Or at least the sauce is worth it, because it is something that I cannot buy in a supermarket.
