Herb-Roasted Chicken with Golden Dijon Potatoes
A comforting Sunday classic: chicken marinated in white wine, garlic, and Provençal herbs, slow-roasted alongside Dijon-coated potatoes until everything turns irresistibly golden. Simple ingredients, bold flavour — perfect for feeding the whole family.
🛒 Ingredients
8 servings
- 1 whole chicken, cut into pieces
- 6 garlic cloves, crushed and minced
- 1/2 cup dry white wine
- 2 tablespoons olive oil
- 1 teaspoon herbes de Provence (or mixed dried herbs)
- 1 teaspoon fresh thyme
- salt and freshly ground black pepper, to taste
- 2.2 lbs (1 kg) waxy potatoes, cut into medium chunks
- 2 tablespoons Dijon mustard
- 1 tablespoon olive oil (for the potatoes)
- salt and dried herbs, to taste
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Directions
- 1
Place the chicken pieces in a large dish. Add the garlic, white wine, olive oil, herbes de Provence, thyme, salt, and pepper. Toss well to coat every piece evenly.
- 2
Cover and refrigerate for at least 2 hours, or overnight for deeper flavour.
- 3
Parboil the potatoes in a large pot of salted boiling water for 8–10 minutes until just barely tender — they should still hold their shape firmly.
- 4
Drain the potatoes and toss them with Dijon mustard, olive oil, salt, and herbs until evenly coated.
- 5
Lightly grease a large roasting pan. Arrange the marinated chicken in a single layer and scatter the potatoes on top.
- 6
Roast in a preheated oven at 350 °F (180 °C) for 1.5 to 2 hours, basting the chicken with its juices every 30 minutes, until the skin is deep golden and crispy.
💡 Chef's Tip
For extra-crispy skin, uncover the pan for the last 20 minutes of roasting. If the chicken browns too quickly, tent it loosely with foil.
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Same category — Poultry
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