Parmesan Roasted Chicken and Crispy Potatoes with Herb Dressing

, from Issue #71, page 108. March, 2017
Photography Josh Griggs.
    Parmesan Roasted Chicken and Crispy Potatoes with Herb Dressing

    Tray bakes are always high on my list when needing a simple, super-tasty recipe and this one ticks all the boxes. 

    Serves: 4–6

    INGREDIENTS

    8 bone-in, skin-on chicken thighs
    1½ kilograms agria potatoes, peeled, cut into chunks and boiled until just tender
    8 whole, unpeeled cloves garlic
    2 lemons, quartered
    olive oil
    parmesan, to grate
    10 vine tomatoes
    sea salt and black pepper
    Herb dressing
    small handful each parsley and basil
    2 cloves garlic, crushed
    ¼ cup olive oil
    2 tablespoons white wine vinegar
    1 teaspoon honey

    METHOD

    Preheat the oven to 200°C.

    Place the chicken, potatoes and garlic on a lightly greased, large shallow roasting tray and season with salt and pepper. First squeeze the lemons over everything and nestle the skins among the chicken, drizzle with olive oil, then top with a generous grating of parmesan. 

    Roast for about 40 minutes or until the chicken is fully cooked through and the potatoes are golden and crisp. Dot the tomatoes over the top and roast for another 5 minutes or until they just start to collapse. 

    Herb dressing: Place all the ingredients in a food processor and season with salt and pepper. Process until smooth.

    To serve: Spoon the dressing over the chicken and serve immediately. 

    Subscribe or Log in to dish to save recipes

    Subscribe
    SAVE
    TAGS

    Related Content

    latest issue - on sale now

    127
    Check out our
    latest issue:

    127

    In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.