Creamy Herb-Marinated Roast Chicken with Golden Potato Wedges
Chicken thighs bathed in a rich mayonnaise, garlic and fresh herb marinade, then slow-roasted alongside tender potato wedges that soak up every drop of flavour. This effortless one-pan dinner is comfort food at its very best.
🛒 Ingredients
8 servings
- 4 whole chicken leg quarters (thigh and drumstick)
- 500 g (1 lb) potatoes, peeled and cut into wedges
- 1 packet (about 40 g) onion soup mix
- 150 g (generous ½ cup) mayonnaise
- 1 medium onion, roughly chopped
- 4 garlic cloves
- 1 tbsp olive oil
- Fresh parsley, chopped, to taste
- Salt and freshly ground black pepper
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Directions
- 1
Preheat oven to 180 °C / 350 °F. Blend the onion soup mix, onion, garlic, olive oil, parsley, salt and pepper in a blender until you have a smooth marinade.
- 2
Place the chicken in a large bowl, pour over the marinade and add the mayonnaise. Toss until every piece is well coated and let rest for 15 minutes.
- 3
Arrange the chicken and potato wedges in a roasting dish. Spoon the remaining marinade from the bowl over the top.
- 4
Cover tightly with foil and roast for about 1 hour 15 minutes. Remove the foil for the last 15 minutes to brown the skin. The chicken is ready when juices run clear and the potatoes are fork-tender.
💡 Chef's Tip
For extra-crispy skin, switch on the broiler/grill for the last 5 minutes. Swap the parsley for fresh thyme or rosemary for a more aromatic twist.
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Same category — Poultry
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