One Pot Roasted Chicken and Potatoes
Recipe type: Main
Cuisine: Continental
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
  • Skin on chicken drumsticks and thighs – 1 kg/2 lb
  • Dried paprika – 2 tsp
  • Fresh rosemary – 3 tbsp, leaves stripped from the stem and roughly chopped
  • Garlic powder – 2 tsp
  • Onion powder – 2 tsp
  • Dried thyme – 1 & ½ tsp
  • Dried sage – 2 tsp
  • Dijon mustard – 1 tbsp
  • Olive oil – ⅓ cup + 2 tbsp
  • Lemon juice – 3 tbsp
  • Garlic – 12-15 cloves, unpeeled
  • Potatoes – 500 gms, unpeeled & quartered
  1. Take a large bowl and combine together the paprika, 2 tablespoons of fresh rosemary, dried thyme, onion & garlic powder (you can substitute the powders with onion-garlic paste too), dried sage, Dijon mustard, ⅓ cup of olive oil, lemon juice salt and pepper. Whisk everything together to get a homogeneous marinade for chicken.
  2. Now add the chicken pieces and garlic cloves to the marinade and coat everything really well. Cover and marinate the chicken overnight if possible or at least 2 hours in the refrigerator. Take the chicken out of the refrigerator at least 10 minutes before cooking and allow it to sit at room temperature.
  3. In the meantime, toss the quartered potatoes in remaining 1 tablespoon of fresh rosemary, 2 tablespoons of olive oil, salt and pepper. (You won’t need to peel the potatoes but make sure to wash all the dirt off! The skin will taste incredible after roasting!)
  4. Preheat the oven to 220 C/425 F. Arrange the chicken along with all the marinade in a large baking dish and surround them with the potatoes and unpeeled garlic cloves. (If you peel the garlic cloves, they may burn while roasting and won’t taste good. The skin will prevent them from burning and the roasted garlic will taste awesome!)
  5. Roast the chicken with potatoes for about 1 hour and 20 minutes or until the chicken is fully cooked through and the potatoes are golden brown and caramelized.
  6. Sprinkle fresh chopped parsley all over the one pot roasted chicken & potatoes and serve warm! Enjoy!
Recipe by Flavor Quotient at