Easy and healthy crispy roast chicken and baby potatoes


Easy and healthy crispy roast chicken and baby potatoes

This recipe for easy and healthy crispy roast chicken and baby potatoes is a really comforting home cooked meal. Everyone needs that one meal in their repertoire that they can fall back on when they aren’t sure what to cook for dinner. This recipe certainly fits the bill.

This recipe is fabulous because it is quick and easy to put together and once it’s in the oven there is nothing left to do so you can get on with your other chores or work.

The crispy roast chicken and baby potato recipe is also very versatile because it lends itself to many additions. So for example you could add vegetable, legumes and you can use kind of potatoes of your choosing.

The recipe is also made with ingredients that are generally staples in any household pantry. The recipe is also family friendly and is one of those meals that the parents and kids are all happy to eat.

I used Greek spices for today’s recipe. But the sky is the limit as far as spicing goes.  You could use Indian spices, Asian spices or Mediterranean style spices too. That’s why this recipe is so great. It can be used as the base for many more meals.

If you would like to check out some more chicken recipes then have a look at The easiest and most delicious chicken lo mein recipe , Thai peanut butter chicken curry or one pot Italian chicken and brown rice for  some more recipe inspiration.

I hope that you enjoy eating this meal as much as we did. Chat soon, Leanne xoxo

 

Easy and healthy crispy roast chicken and baby potatoes

 

4 leeks, topped and tailed then washed and sliced

3 sticks celery , washed and sliced

10 – 14 baby potatoes

Salt and pepper to taste

4 tsp olive oil

1 x chicken (spatchcock)

4 Tbsp fresh Thyme

1 Tbsp bottled oregano

1 tsp crushed garlic

Zest and juice of one lemon

 

Method

  1. Place the leeks and celery at the bottom of an oven proof dish
  2. Place the potatoes in a bowl, drizzle with 2 teaspoons of the olive oil, season with salt and pepper and then place on top of the leeks and celery
  3. Combine the remaining 2 teaspoons of olive oil with the thyme, oregano, garlic, lemon zest and lemon juice
  4. Rub the olive oil-lemon mixture all over the chicken and place in the middle of the baking dish
  5. Place the chicken dish into the oven and bake at 180C for 95 minutes, turning the chicken at 60 minutes and then again at 80 minutes