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Herb Chicken with Roasted Potatoes

Pikantne Main Dishes Regional Cuisine of Poland 50 min Medium 17 wyświetleń ~19.00 PLN - (0)
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Description

Herb chicken with roasted potatoes is a modern variation of the classic Polish dinner: juicy chicken thighs marinated in a mixture of lemon, garlic, and fresh herbs (thyme, rosemary) along with roasted young potatoes with a crispy skin. The dish combines the aroma of fresh spring herbs with the delicate acidity of lemon, offering a contrast of textures - crispy skin and soft potato interior. Great for a family dinner or Sunday gathering; serve with a simple salad of seasonal vegetables or a green salad. It looks aesthetically pleasing on a large platter decorated with parsley and a slice of lemon.

Ingredients Used

Ingredients (12)

Servings:
4
  • Chicken thigh 600 g
  • Potatoes 5.3 szt. (~800 g)
  • Rapeseed oil 45 g
  • Garlic 3 ząbki (~15 g)
  • Lemon 0.8 szt. (~60 g)
  • 🌿 Przyprawy
  • Salt 0.2 szczypt (~5 g)
  • Black pepper 4 szczypty (~2 g)
  • Sweet paprika 5 g
  • Thyme 15 g
  • Rosemary 10 g
  • ✨ Opcjonalne
  • Butter 20 g
  • Parsley 0.5 pęczek (~15 g)
💰 Szacowany koszt dania: ~19.00 PLN (4.75 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation

1

Take the chicken thighs out of the fridge 15 minutes before preparation to allow the meat to reach room temperature for even roasting. During this time, scrub the potatoes well under running water; if they have thick skin, peel them with a knife. Cut larger potatoes into quarters or wedges about 2-3 cm thick for even cooking.

Ingredients: Chicken thigh
Use a cutting board and a sharp knife. If you are using young potatoes, peeling is optional — the skin will add crunch. Tools: board, kitchen knife, large bowl for mixing the potatoes.

Marinade

2

Prepare the marinade: in a large bowl, combine canola oil (45 g), crushed garlic (15 g), grated lemon zest (from the whole lemon), and juice squeezed from half a lemon (about 30 g of juice). Add chopped thyme and rosemary leaves (removed from the stems), sweet paprika (5 g), half of the salt (2-3 g), and half of the pepper (1 g). Mix with a fork or spoon until the ingredients are combined and a uniform emulsion forms.

Ingredients: Rapeseed oil, Garlic, Lemon, Thyme, Rosemary, sweet paprika, Salt, Black pepper
Use a small bowl or a wide jar and a spoon. Grate the lemon zest on a fine grater, being careful not to grate the white layer (it adds bitterness). If you have a mortar, you can lightly crush the garlic with salt — this will release more aroma.
3

Prepare the thighs: dry them with a paper towel. Gently lift the skin at the wider part of the thigh with your fingers to create a pocket (be careful not to remove the skin completely). Insert part of the marinade under the skin, spreading it with your fingers directly on the meat (about half of the marinade), and rub the remaining part on top of the skin. Massage the marinade into the meat for about 1-2 minutes per piece, until the marinade evenly covers the surface.

Ingredients: Chicken thigh, Salt, Black pepper, Rapeseed oil, Garlic, Thyme, Rosemary, sweet paprika
Use a knife with a rounded tip or your fingers to gently separate the skin. If you don't want to put the marinade under the skin, rub the thighs thoroughly on the outside. Tools: disposable gloves optional, kitchen twine, cloth.

Preparing the potatoes

4

In a large bowl, mix the chopped potatoes with 2 tablespoons (30 g) of rapeseed oil, the remaining salt (2 g), a pinch of pepper, and a few sprigs of rosemary (you can use whole sprigs). If you like, add small pieces of butter (optional) placed among the potatoes, which will enhance the flavor and speed up browning.

Ingredients: Rapeseed oil, Salt, Black pepper, Rosemary, Butter
Use a large baking tray lined with parchment paper or lightly greased. A tray with low edges is best to allow air to circulate freely. Additionally, you can add butter to enhance the flavor (optional ingredient).

Baking

5

Preheat the oven to 200°C (if using a convection oven, set it to 180°C). Place the thighs skin side up on a baking sheet, leaving about 3 cm between them to allow for air circulation. Arrange the potatoes in a single layer next to them, without overlapping. Place in the preheated oven and bake for 40 minutes. After 20 minutes, open the oven and gently turn the potatoes to ensure they brown evenly; also check if the chicken skin is browning too quickly — if so, loosely cover with aluminum foil for the last 10 minutes.

Ingredients: Chicken thigh, Rosemary, Butter
Use a kitchen thermometer if you have one — the meat will be ready when the internal temperature at the bone reaches 75°C. If you don't have a thermometer, check the thickest part of the thigh: the juices should be clear, and the meat should not be pink. Tools: kitchen thermometer (optional), large baking tray, spatula for flipping potatoes.

Resting and Finishing

6

After removing from the oven, let the thighs rest on a cutting board or plate for 5-10 minutes — this will allow the juices to redistribute evenly and prevent the meat from drying out. During this time, remove the rosemary sprigs from the potatoes (if you used whole ones), and finely chop the parsley. Before serving, drizzle everything with a bit of lemon juice and sprinkle with the chopped parsley.

Ingredients: Chicken thigh, Lemon, Parsley
Use aluminum foil loosely covered on the resting meat to prevent it from cooling too quickly. Tools: carving knife, cutting board, lemon zester.

Serving

7

Serve the thighs with a portion of roasted potatoes, garnished with a slice of lemon and fresh parsley. If you added butter, you can place small pieces on the skin just before serving, so they slightly melt. The dish pairs well with a simple young cabbage salad or a mixed greens salad with vinaigrette.

Ingredients: Chicken thigh, Parsley, Lemon
Use a large platter or shallow serving plates. Additionally, you can add a sprinkle of finely chopped parsley (optional ingredient).

Fun Fact

💡

Marinating meat in lemon and herbs is a method known for a long time in European kitchens: the acid from the lemon gently breaks down the meat fibers, while fresh herbs add aroma — in Polish cuisine, herbs like thyme and rosemary have only gained popularity in modern, fusion variations of traditional dishes.

Best for

rodzinny obiad niedzielny obiad spotkanie z przyjaciółmi

Tips

🍽️ Serving

Serve immediately after resting the meat. Complement the plate with a green salad or a light carrot and apple slaw. For visual effect, arrange the thighs skin-side up and place the potatoes in a fan shape beside them, garnishing with parsley.

🥡 Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat: place in an oven preheated to 160°C for 10-15 minutes, until the meat and potatoes are hot and the crust regains a slight crunch. Avoid reheating in the microwave, as the crust will become rubbery.

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