• 110 kcal
• 899 kcal
a few strands
• 0 kcal
• 79 kcal
• 21 kcal
Extra virgin olive oil
• 0 kcal
For the marinade
• 80 kcal
• 750 kcal
Calories refer to 100 grams of product
Chicken and baked potatoes I am a second course classic of Italian cuisine, but popular all over the world because it appeals to everyone, young and old. A perfect dish for the classic Sunday lunch or a family celebration. The process is a lot Easy, just follow a few small precautions to get one soft meat And juicy inside, irresistibly Crisp outside and serve with a side dish of golden potatoes.
THE merged and the chicken thighs are first brushed with a marinate made with lemon juice and ginger, then seasoned with oil, chopped rosemary and pepper. Everything is then baked for a succulent and not dry result. The secret to soft, non-dry meat lies in respecting cooking times. Before removing the pan from the oven, however, make sure that the chicken is well cooked: the internal temperature of the thigh should be around 72 ° C; in case you don’t have a cooking thermometer, pierce the meat with a wooden toothpick and check that no pink liquid comes out.
For a tasty dish, choose a Free-range chicken and yellow or new potatoes. You can customize the recipe to your liking, replacing the potato side dish with a dish made with vegetables like peppers or onions, or massaging the chicken with salt and pepper, as in this variant with white wine. If you liked this baked chicken with potatoes, give it a try too stew with potatoes. Find out how to make the recipe to perfection by following the procedure and advice step by step.
How to bake chicken and potatoes
Peel the potatoes, cut them into quarters and gradually place them in a bowl with plenty of cold water (1).
Squeeze the juice of a lemon (2) and add a little fresh ginger and a pinch of salt.
Blanch the potatoes in plenty of water with a pinch of baking soda for about 3 minutes (3).
Drain the potatoes (4), run them under cold running water to stop cooking and dry them thoroughly. The pre-cooling will allow us to obtain potatoes that are crispy on the outside and soft in the heart; In addition, by reducing cooking times, there is no risk that the chicken will dry out.
Arrange the potatoes and the well cleaned chicken in a pan, lined with a sheet of parchment paper, and brush everything with the ginger marinade (5).
Season with a drizzle of extra virgin olive oil, chopped rosemary and a pinch of salt and pepper (6). Bake in a preheated oven at 200 ° C for about 60 minutes. Halfway through cooking, turn the pieces over and pour a tablespoon of sauce over the meat to flavor it and make it soft. For an even crispier skin, finish cooking with the grill function for the last five minutes.
After the cooking time has elapsed, the baked chicken with potatoes will be golden and well done. Take the dish out of the oven and transfer it to a serving dish. Cover them with their cooking sauce and serve immediately (7).
If you have many guests, you can also prepare a whole chicken, so as to obtain an abundant and scenographic preparation. For the time, remember that each kilo of chicken corresponds to one hour of cooking. To make sure it’s cooked through, bake it at 200 ° C in static mode or at 180 ° C in a convection oven.
Chicken with baked potatoes can be stored in fridge, inside a special airtight container, for maximum 24 hours; you can also freeze it for 1 to 2 months, thaw it in the refrigerator and then return it to the oven, pan or microwave.