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Roast Chicken Thighs and Potatoes with Lemon and Rosemary

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Roast Chicken Thighs and Potatoes with Lemon and Rosemary

This is a really easy one-pot dish where all the ingredients are roasted together. It is ideal for a family supper - serve it at the table, straight from the roasting tin.

Preparation time:
10 minutes
Cooking time:
50 minutes
Total time:
1 hour 60 minutes
Serves:
 4

Ingredients

  • 600g Maris Piper potatoes, peeled and halved
  • 1 lemon, quartered
  • 1 pack fresh rosemary
  • Large pinch of Bart Spices Crushed Chillies
  • 200ml Italian white wine, such as Orvieto Classico
  • 2 x 575g packs Waitrose Fresh British Chicken Thighs
  • Salt
  • Freshly ground black pepper

Method

  1. Preheat the oven to 200°C, gas mark 6. Place the potatoes in the roasting tin and tuck the lemon pieces in between.
  2. Place the rosemary sprigs between the potatoes, then season. Sprinkle with the chillies and pour the wine over the top.
  3. Arrange the chicken thighs, skin-side up, on top of the potatoes. Cook for 45 minutes or until the potatoes are tender and the chicken is thoroughly cooked, there is no pink meat and the juices run clear when the chicken is pierced. Serve hot.

Cook's tips

For an exotic twist, use sweet potatoes in place of the potatoes and add a star anise or two.

Comments and images

Average user rating 4 stars out of 5

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kate simpson1

kate simpson1 11 August 2009 10:50

my mum says do it with new potatoes.... (and your mother is always right)

Joey L

Joey L 20 March 2009 18:25

This is a great recipe. I would go along with everyone elses comments on the potatoes taking longer than the chicken. I added some weges of butternut squash as well. Mmmmmm delicious. I'll be making this one again.

plumbb

plumbb 28 October 2008 17:45

the potatoes need tro be par boiled, as the chicken cooks more quickly. but yummy...

happymummy

happymummy 27 May 2008 19:38

Lovely recipe - very easy to cook - I did find however that the potatoes took longer to cook and brown up. I took the chicken out after 45mins and kept the pots in for a further 20mins.

Jo Wheeler

Jo Wheeler 10 March 2008 11:48

This was a delicious dish. However, the potatoes which were underneath the chicken did not cook properly by within the time it took to cook the chicken so I will be par boiling them next time.

MaggieC

MaggieC 20 August 2007 15:45

I tried this yesterday when the family came for lunch. My rosemary is looking a bit nibbled around the edges so I used fresh thyme - everyone was so complimentary, and it happily sat in the oven for an extra ten minutes while we all caught up on family news. I can see it becoming one of my staples!

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4 stars out of 5

Average user rating Based on 91 ratings

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This recipe was first published on Waitrose.com in July 2002