Ingredients:
2.5 kg (88 oz) chicken pieces (legs, thighs, or mixed)
1 tbsp vinegar (optional, for cleaning or tenderizing)
Salt and black pepper, to taste
1 tsp paprika
10 cloves garlic, crushed
½ glass (about 100 ml) white wine, chicken broth, or water
1 kg (35 oz) potatoes, peeled and chopped into chunks
2–3 tbsp extra virgin olive oil
Instructions:
1. Prep Chicken:
(Optional) Rinse the chicken with a bit of vinegar and water, then pat dry.
Season chicken with salt, pepper, paprika, and half the crushed garlic.
Let marinate for 15–30 minutes if time allows.
2. Prepare Potatoes:
Peel and cut potatoes into even chunks.
Toss with salt, pepper, remaining garlic, and a drizzle of olive oil.
3. Assemble:
Preheat oven to 200°C (400°F).
In a large baking dish or roasting pan, place the chicken pieces.
Surround with the seasoned potatoes.
Pour the white wine, broth, or water over the mixture.
Drizzle olive oil on top of everything.
4. Roast:
Bake uncovered for 60–75 minutes, turning chicken and potatoes once or twice for even browning.
If needed, broil for the last 5–10 minutes to get a golden, crispy skin.
5. Serve:
Serve hot with a side salad, steamed veggies, or crusty bread.
Leave a Comment