Roasted Chicken in The Oven Recipe
“Oven-roasted chicken with crispy potatoes will treat you to a nostalgic, excellently rich, and flavorful bite”
Stav Amar
Original Recipe Author
You can move down the street or across the world, but the one thing that’ll always be with you is the memory of home food. The taste and the aroma are almost always vivid, and they speak of a time when everything was safe and comfortable.
Now, what if we told you that you could recreate that same aroma in your own kitchen with this recipe?
It’s a roasted chicken in the oven recipe that includes yams, potatoes, and even some onions marinated in a sweet sauce!
So, if you’re craving the feeling of being home along with its delicious flavors, this recipe is for you! Let’s begin!
Why this Roasted Chicken in The Oven Recipe is A MUST-try:
Roasted Chicken in The Oven Recipe
Ingredients
- 6-8 chicken parts (drumsticks, thighs, wings)
- 4 potatoes
- 2 yams
- 4 onions
- 1 garlic head
- 1 tsp. kosher salt
- 3 tbsp. olive oil
Marinade:
- 7 garlic cloves (minced)
- 2 tbsp. paprika
- 1 tsp. turmeric
- 1 tsp. black pepper
- 1 tbsp. salt
- 2 tbsp. honey
- 1 tbsp. mustard
- 3 tbsp. dry parsley/cilantro
- ¼ cup olive oil
Instructions
- Before you start cooking anything, you need to rinse the chicken parts thoroughly and dry them off.
- If you have some time, we recommend putting them in a strainer so all the liquids drip out.
- If you don’t have time, though, pat them gently with paper towels and make sure they’re completely dry—the drier your chicken, the better the marinade will stick to it, and the less extra liquids in the pan!
- As your chicken dries, place the potato wedges, yam wedges, halved onions (it’s best to use small ones), and whole garlic cloves in the baking pan.
- Sprinkle some kosher salt on the vegetables, add the olive oil, and lightly mix everything together.
- Once done, blend all the marinade ingredients into a smooth batter in a bowl, and pour it on top of the chicken parts.
- Rub and massage the marinade into the chicken until all parts are covered from all sides.
- Preheat the oven at 430°F (220°C).
- Place the chicken parts over the vegetables, seal them with a double layer of aluminum foil, and conviction bake in the oven.
Tips
- Don’t add any water to the pan since both the veggies and chicken secrete a lot of liquids while cooking.
- After 60 to 75 minutes, remove the pan from the oven and place the chicken under the vegetables. This way, the chicken will be in the liquids below and remain juicy while the vegetables turn nice and crispy—especially the potatoes!
Every 10 minutes or so, baste the top of the chicken with the liquids from the bottom. - Take the pan out of the oven, remove the aluminum cover, and place it back inside for another 20–30 minutes or until as dark as desired.
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Oh, and we almost forgot!
This Roasted Chicken in The Oven Recipe is a part of our Lunch Series. Click NOW for more fun ideas you don’t wanna miss!
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