Parmesan Roasted Chicken and Crispy Potatoes with Herb Dressing
Photography by Josh Griggs.
Tray bakes are always high on my list when needing a simple, super-tasty recipe and this one ticks all the boxes.
Serves: 4–6
INGREDIENTS
8 bone-in, skin-on chicken thighs
1½ kilograms agria potatoes, peeled, cut into chunks and boiled until just tender
8 whole, unpeeled cloves garlic
2 lemons, quartered
olive oil
parmesan, to grate
10 vine tomatoes
sea salt and black pepper
Herb dressing
small handful each parsley and basil
2 cloves garlic, crushed
¼ cup olive oil
2 tablespoons white wine vinegar
1 teaspoon honey
METHOD
Preheat the oven to 200°C.
Place the chicken, potatoes and garlic on a lightly greased, large shallow roasting tray and season with salt and pepper. First squeeze the lemons over everything and nestle the skins among the chicken, drizzle with olive oil, then top with a generous grating of parmesan.
Roast for about 40 minutes or until the chicken is fully cooked through and the potatoes are golden and crisp. Dot the tomatoes over the top and roast for another 5 minutes or until they just start to collapse.
Herb dressing: Place all the ingredients in a food processor and season with salt and pepper. Process until smooth.
To serve: Spoon the dressing over the chicken and serve immediately.
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latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!