Chicken, potatoes, onions and carrots roasted together for an easy family dinner.
New cookbook version · Serves 4
Written to complete the family collection. This is a new version, not a recovered record of the original cook.
Ingredients
- 4 large bone-in chicken thighs, about 1 kg
- 700 g potatoes, cut into 3 cm pieces
- 3 carrots, cut into thick pieces
- 2 onions, cut into wedges
- 4 garlic cloves, lightly crushed
- 3 tbsp olive oil
- 1½ tsp paprika
- 1 tsp oregano
- 1½ tsp salt
- ½ tsp pepper
- 1 lemon, cut into wedges
Method
- Heat oven to 190°C fan-forced. Use a large shallow roasting tray.
- Toss potatoes, carrots, onions and garlic with 2 tbsp oil and half the seasoning. Spread out and roast for 20 minutes.
- Rub chicken with remaining oil and seasonings. Place skin-side up among the vegetables and add lemon wedges.
- Roast for another 35–45 minutes, turning vegetables once, until potatoes are tender and chicken reaches at least 74°C near the bone.
- Rest for 5–10 minutes. Spoon over the pan juices and serve.
From preparation to the table
Original photographs from our family cooking. Where the recipe is labelled as a new version, these earlier photographs record the meal and may show variations rather than every exact ingredient or step above.
