Herb Mayo Roasted Chicken Thighs with Buttery Potatoes
Juicy oven-roasted chicken thighs coated in a garlicky herb mayonnaise that crisps up beautifully in the oven, paired with tender pre-cooked potatoes that soak up every bit of flavour from the pan. A fuss-free, budget-friendly dinner that tastes like you spent hours in the kitchen.
🛒 Ingredients
6 servings
- 6 chicken thighs, trimmed
- 500 g waxy potatoes
- 4 garlic cloves
- 2 tablespoons mayonnaise
- 1 small bunch of fresh flat-leaf parsley
- 2 bay leaves
- 1 sprig of fresh thyme
- 30 g butter, melted
- Salt and freshly ground black pepper
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Directions
- 1
Preheat the oven to 180 °C (350 °F / Gas 4) for 10 minutes.
- 2
Crush the garlic with a pinch of salt, then stir into the mayonnaise along with the chopped parsley, thyme leaves and a generous grind of black pepper.
- 3
Pat the chicken thighs dry with kitchen paper, coat them thoroughly in the herb mayonnaise and let them rest for 15 minutes at room temperature.
- 4
Place the thighs in a roasting dish with the bay leaves, cover tightly with foil and bake for 25 minutes.
- 5
Meanwhile, peel and quarter the potatoes and parboil them in well-salted boiling water for 15 minutes until just tender but still holding their shape.
- 6
Remove the dish from the oven, discard the foil and tuck the drained potatoes around the chicken. Brush the potatoes with melted butter and season lightly.
- 7
Return to the oven uncovered for a further 20 minutes until the chicken skin is deep golden and the potatoes are crispy at the edges.
💡 Chef's Tip
For extra-crispy skin, switch to grill/broil mode for the last 3 minutes, keeping a close eye on the dish. Swap parsley for tarragon or rosemary for a different flavour profile.
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Same category — Poultry
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