Roasted Chicken with Tomato and Golden Potatoes
A comforting Sunday classic with a Mediterranean twist! Juicy chicken pieces marinated in a rich tomato and herb sauce, slow-roasted alongside golden potatoes. A one-pan wonder that fills the whole house with irresistible aromas.
🛒 Ingredients
5 servings
- 1.5 kg (3.3 lb) chicken pieces
- 2 large potatoes, cut into large cubes
- 5 tbsp tomato passata or crushed tomatoes
- 2 tbsp Dijon mustard
- 3 garlic cloves, minced
- 1 tbsp Herbes de Provence (or Italian seasoning)
- 2 tbsp olive oil
- Salt and freshly ground black pepper
- A few sprigs of fresh thyme (optional)
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Directions
- 1
In a large bowl, whisk together the tomato passata, Dijon mustard, olive oil, minced garlic, herbs, salt, and pepper to form a smooth marinade.
- 2
Add the chicken pieces and potato cubes to the bowl. Coat everything thoroughly, massaging the marinade into the chicken.
- 3
Cover and refrigerate for at least 30 minutes — ideally 1 hour — to let the flavors deepen.
- 4
Preheat your oven to 220°C / 425°F. Arrange the chicken and potatoes in a single layer in a roasting dish.
- 5
Roast for about 1 hour, turning the pieces halfway through, until the chicken is golden brown and the potatoes are fork-tender.
- 6
Serve hot with a green salad or white rice.
💡 Chef's Tip
For extra crispy skin, switch to broil/grill mode for the last 5 minutes. Add black olives or lemon slices for an authentic Provençal touch.
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Same category — Poultry
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