Ramadan Mubarak Insha Allah! Here we are blessed with another holy month, and I have chosen to make a delicious one-pan chicken meal. A roast chicken can easily be a weekly family affair, so although we may have our firm favorites, it is nice to change up the dish every once in a while.This roast chicken is marinated and baked in the same dish.
The marinade is quite scrumptious, and with the potatoes scattered around just before baking, this one-pan roast chicken is a meal in its own right.
Laura in the Kitchen is inspiration behind the recipe, with a treasure trove of recipe videos on youtube.
I used a whole chicken cut up into eight pieces, but you can use all drumsticks or breasts, just make sure they are bone-in and skin-on.
1 x 1.5 kg chicken, cut into 8 pieces
2 tsp paprika
2 Tbsp of fresh rosemary, leaves stripped from the stem and roughly chopped
2 tsp powdered garlic
2 tsp powdered onion
1 1/2 tsp dried thyme
2 Tbsp sage
1 Tbsp Dijon mustard
1/4 cup olive oil
1 lemon, juice
1 1/2 tsp salt
12 cloves garlic, unpeeled
500g potatoes, cut into large cubes