Oven-baked kid with potatoes

Ingredients

• 2legs of milk-fed kid
• 1onion
• 4potatoes
• 150 mlwhite wine
• 2 clovesgarlic
• 1 tablespoonrosemary
• 1 tablespoonthyme
• to tastesalt
• to tastepepper
• to tasteextra-virgin olive oil

Instructions

1. 1

   Preheat the oven

   Heat the oven to 200 °C.

2. 2

   Prepare the vegetables

   Peel the potatoes and cut them into thick slices. Peel the onion and slice it into strips, then arrange both in an oven tray to form a base.

3. 3

   Season the meat

   Season both sides of the kid legs with salt and pepper, then place them on top of the potatoes and onion.

4. 4

   Make the herb paste

   Crush the garlic, rosemary and thyme together in a mortar. Add a splash of olive oil and mix.

5. 5

   Add the wine

   Coat the kid legs with the mixture from the mortar, then pour the white wine into the tray.

6. 6

   Roast the kid

   Bake for 1 hour and 30 minutes, turning the legs halfway through so they brown evenly.

7. 7

   Serve hot

   Serve the kid hot with the roasted potatoes and onion.

What is oven-baked kid?

Kid is meat from a young goat, and roasting it with potatoes is a traditional Spanish way to make a generous, celebratory meal. This version layers the meat over onion and potatoes, then seasons it with garlic and Mediterranean herbs.

The simple arrangement makes the most of the oven: the vegetables sit beneath the meat while everything roasts together. White wine and olive oil bring moisture and flavour to the tray.

Nutrition and macros by portion

The nutrition label shows one serving as written: 450 calories, 0g protein, 0g carbs, 0g fat.

The kid provides most of the protein, while the potatoes supply most of the carbohydrates; olive oil contributes fat, and the wine and vegetables add flavour. For a more balanced plate, serve a generous portion of vegetables or salad alongside the roast.

Build the vegetable base

Potatoes: cut them into thick slices so they hold their shape during the long roast. Arrange them in an even layer with the onion underneath the kid.

Onion: slice it into strips to spread through the tray. As it cooks, it softens alongside the potatoes and forms part of the savoury base.

Season the kid

Salt and pepper: season both sides of the legs before placing them in the tray, so the seasoning is distributed across the meat.

Herbs and garlic: crushing them together in a mortar combines their flavours in a coarse mixture. Stir in a splash of olive oil, then coat the legs with it.

Roasting and browning

Even cooking: turn the legs halfway through the 1 hour and 30 minute roasting time. This helps both sides brown more evenly.

Doneness: follow the stated roasting time, but check that the meat is cooked through before serving, as the size of the legs and individual ovens can vary.

The role of the wine

White wine: pour it into the tray after coating the meat with the herb mixture. It adds flavour to the roasting juices and helps keep the tray from being dry.

Tray juices: serve the potatoes and onion alongside the kid, with some of the juices from the tray. This keeps the plate connected to the flavours of the roast.

Serving the roast

Serve the dish hot, with the roasted potatoes and onion as its built-in accompaniment. A crisp green salad or simply cooked green vegetables can add a fresh contrast to the rich, savoury roast.

Recipe notes & tips

• Cut the potatoes into similarly thick slices so they roast at a similar pace.
• Arrange the vegetables as an even base before adding the legs.
• Turn the legs halfway through the roasting time for more even browning.
• Spread the garlic and herb mixture over the meat before pouring in the wine.
• Let the meat rest briefly after roasting before serving.

Variations

• Use fresh herbs: substitute fresh rosemary and thyme for the dried herbs, adjusting to taste.
• Add lemon: include a little lemon zest in the garlic and herb mixture for a brighter aroma.
• Try red wine: replace the white wine with red wine for a deeper flavour.
• Add carrots: arrange sliced carrots with the potatoes and onion to make the vegetable base more varied.
• Change the herbs: use oregano in place of some of the rosemary or thyme.

Common mistakes to avoid

• Thin potato slices: they may soften too much during the long roast; cut them thick as directed.
• Uneven seasoning: seasoning only one side leaves the meat less balanced; season both sides.
• Skipping the turn: one side may brown more than the other; turn the legs halfway through.
• Leaving the herbs whole: the flavour may not spread as evenly; crush them with the garlic in a mortar.
• Serving before checking: oven and leg sizes can vary; make sure the meat is cooked through before serving.

How to store

Refrigerate leftovers in a covered container within 2 hours and eat within 3 days. Reheat until piping hot throughout, with a splash of water or stock if the meat and potatoes seem dry.

Frequently asked questions