Roast chicken thighs

Ingredients

• 2chicken thighs
• 350 gpotatoes
• 20 gextra-virgin olive oil
• 50 gdry white wine
• 1 sprigrosemary
• to tastesage
• 1 clovepoached garlic
• to tastesalt
• to tasteblack pepper

Instructions

1. 1

   Marinate the chicken

   Put the chicken thighs in an ovenproof dish. Add the olive oil, dry white wine and finely chopped sage.

2. 2

   Prepare the potatoes

   Add the rosemary and the garlic clove with its skin on. Turn the chicken in the mixture to coat it and leave it to rest for a few minutes. Meanwhile, peel the potatoes, cut them into roughly 3 cm cubes, rinse them and dry them with a clean tea towel.

3. 3

   Roast and grill

   Add the potatoes to the dish, season with salt and black pepper, and mix everything together. Cook in a preheated fan oven at 180°C for 85 minutes, turning the chicken occasionally. Switch the grill on for a further 5 minutes, then leave the dish to cool slightly before serving.

What are roasted chicken thighs?

Chicken thighs are a flavourful cut from the leg, and roasting them with potatoes makes a simple one-dish meal. This version pairs the chicken with white wine, rosemary, sage and garlic.

Roasting chicken and potatoes together is a familiar home-cooking approach across many European kitchens. The herbs scent the pan juices, while the final grill step helps brown the surface.

Nutrition and macros by portion

The nutrition label shows one serving as written: 560 calories, 34g protein, 35g carbs, 29g fat.

The potatoes supply most of the carbohydrates, while the chicken provides most of the protein. Olive oil and the chicken contribute much of the fat; serve with a generous portion of green vegetables or salad to round out the plate.

Why this marinade works

Wine and oil: the oil coats the chicken, while the wine adds liquid to the roasting dish. A short rest gives the herbs and garlic time to mingle with the surface of the meat.

Fresh herbs: chop the sage finely so it spreads through the pan, and leave the rosemary sprig whole for a gentler flavour.

Cut the potatoes evenly

Potato cubes: aim for pieces around 3 cm, as directed, so they cook at a similar pace. Rinse and dry them before adding them to the dish.

Check the texture and doneness

Chicken: turn the thighs from time to time so they roast evenly in the pan juices. The recipe gives a total cooking time of 85 minutes at 180°C, followed by 5 minutes under the grill.

Potatoes: check that a knife slides easily into the cubes before serving. If the chicken has browned sufficiently during roasting, keep an eye on it during the brief grill finish.

Allow time for the roast

The stated total time is 110 minutes, including preparation and cooking. The chicken rests only for a few minutes before cooking, then needs a short cooling period after roasting.

What to serve with it

The potatoes make this a substantial main course; add a green salad or simply cooked green vegetables for freshness. Spoon some of the wine and herb juices over the chicken and potatoes at the table.

Recipe notes & tips

• Dry the rinsed potato cubes well so excess water does not dilute the pan juices.
• Use a dish that holds the chicken and potatoes in a fairly even layer.
• Turn the chicken carefully during roasting to coat it with the juices.
• Keep a close eye on the dish during the final 5 minutes under the grill.
• Let the roast cool briefly before serving so the juices settle.

Variations

• Add lemon: tuck a few lemon wedges into the dish for a brighter flavour.
• Use thyme: replace or combine some of the rosemary with thyme.
• Add onion: scatter sliced onion among the potatoes before roasting.
• Try sweet potatoes: swap some or all of the potatoes, checking them for doneness as they roast.
• Make it spicier: add a little chilli with the salt and black pepper.

Common mistakes to avoid

• Uneven potato cubes: cut them to roughly the same 3 cm size so they cook more evenly.
• Wet potatoes: dry them thoroughly after rinsing to avoid adding excess water to the dish.
• Skipping the turns: turn the chicken occasionally so it cooks and colours more evenly.
• Unwatched grilling: check frequently during the final 5 minutes because the surface can brown quickly.
• Serving straight away: allow the dish to cool slightly before plating.

How to store

Refrigerate leftovers in a covered container within 2 hours and use within 3 days. Reheat until piping hot throughout, in the oven or microwave; add a splash of water if the potatoes seem dry.

Frequently asked questions