Baked Chicken with Parmesan Potatoes
Crisp-skinned chicken sitting on wilted lemony spinach, the potatoes catching the light under a sandy Parmesan crust, with rosemary needles and pan juices pooling around the platter.
Ingredients
Serves 4- 4skin-on chicken thighs (about 800g)
- 800 gbaby potatoes, halved
- 3 tbspolive oil
- 2 tbspgarlic-infused oil
- 1lemon (zest and juice)
- 1 tspsmoked paprika
- 2 tbspchopped fresh rosemary
- Salt, to taste
- Black pepper, to taste
- 50 gfine polenta
- 60 gfinely grated Parmesan
- 100 gbaby spinach
- 1small ciabatta (optional)
- 200 gmixed leaf salad (optional)
- 160 ggarlic aioli (optional)
Method
- Heat the oven to 200°C (fan 180°C). Tip the halved potatoes into a large roasting tray, drizzle with 1 tbsp of the olive oil, season generously with salt and pepper, and spread them in a single layer; crowded potatoes steam instead of roasting. Give them 15 minutes to start browning at the edges.
- While the potatoes go, pat the chicken thighs thoroughly dry. In a bowl, whisk the 1 tbsp olive oil with the garlic-infused oil, lemon zest, half the lemon juice, smoked paprika, chopped rosemary, and a generous pinch of salt and pepper. Toss the thighs through until every bit of skin is glossy and coated.
- Pull the tray out, nestle the thighs skin-side up among the potatoes with space around each one; don't crowd them, or the skin won't crisp. Roast for 25–30 minutes, until the skin is deep golden and crackling, the potatoes give easily to a knife tip, and the juices at the bone run clear (75°C for 30 seconds internal).
- While the tray roasts, stir the polenta and Parmesan together with a pinch of pepper. Warm a small non-stick pan over medium heat with ½ tbsp of the olive oil and toast the mixture for 2–3 minutes, stirring constantly, until it smells nutty and turns pale gold.
- When the chicken is just cooked, scatter the toasted Parmesan-polenta over the potatoes and around the thighs. Return to the oven for 3–4 minutes, until the topping sets into a light golden crust.
- Toss the baby spinach with the remaining lemon juice and ½ tbsp olive oil, then let it wilt slightly against the warm potatoes.
- Pile the dressed spinach onto a warm platter, lift the chicken and potatoes on top, and spoon over the lemony pan juices. The ciabatta, mixed leaf salad and garlic aioli are optional sides.
Per serving
- kcal
- 558
- protein
- 33.2g
- fibre
- 5.9g
- carbs
- 46.4g
- fat
- 27g
Cook this in Chop it
Get the app to scan your fridge, plan the week, and shop in one tap.