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Chicken Pieces with Potatoes in the Oven
Instructions
Gather the ingredients for the chicken pieces with potatoes in the oven. For the thighs, or any other parts, it is best to use broiler chicken, as it is more tender and cooks quickly. The turmeric is there to give the potatoes a brighter colour, and you can replace it with paprika if you prefer.
Rinse the chicken thighs and pat them dry with a paper towel. Add most of the mayonnaise to them (about two-thirds).
Add salt, pepper and the seasoning.
Press 3 garlic cloves into the same bowl through a garlic press.
Mix everything well by hand, rubbing the marinade into each piece of chicken.
Cover the bowl with cling film and leave the chicken to marinate for half an hour, simply on the worktop. You can prepare it the evening before, in which case it should go into the refrigerator overnight, though half an hour is quite enough.
Before you start baking, cut the potatoes into fairly large pieces, since they will cook at the same time as the meat and should not turn into mushy purée.
Put the remaining mayonnaise into the bowl with the cut pieces.
Press the garlic in here as well.
Add salt and seasoning.
If you like, tint the potatoes with turmeric or paprika and mix everything, distributing all the components evenly.
Line a baking sheet with foil or parchment. Spread the potatoes on it (there is no need to grease the bottom, as the pieces are sufficiently coated in fat). Arrange the thighs on top. Place the baking sheet on the middle level of the oven. If it has a convection setting, set the temperature to 180 degrees. If you use the conventional mode without a fan, raise the temperature to 190 degrees.
To get a lovely golden crust, bake the dish for 50 minutes. In that time the potatoes become soft but do not fall apart, while the meat cooks through completely, keeps its juiciness and looks very appetising.Chicken pieces with potatoes in the oven like this can not only feed the family well, but also save the day when guests turn up unexpectedly. Fresh vegetables complement this dish perfectly.
Tips
- 1
Marinating for 30 minutes is the "secret" to juiciness. The mayonnaise, garlic and spices work their way into the fibres of the meat. Without marinating, the chicken comes out "bare" and bland.
- 2
Large potato pieces are the "secret" to keeping their shape. Small pieces will fall apart into purée over 50 minutes, while large ones stay whole, with a golden crust.
- 3
Turmeric or paprika is the "secret" to colour. Without them the potatoes look pale; with the spices they turn a bright golden-orange, as if from a restaurant.
- 4
Potatoes underneath, chicken on top is the "secret" to the exchange of juices. The fat from the chicken drips down onto the potatoes and soaks into them. The same principle works in other kinds of chicken with a side dish in the oven.
FAQ
Which parts of the chicken should I choose? +
Ideally, bone-in chicken thighs with the skin on (600 g – the juiciest meat). Alternatives: drumsticks (600 g – the "classic"), wings (600 g – they bake faster, in 35–40 minutes), chicken quarters in pieces (600 g – "premium", a mix of breast and thigh), a whole chicken cut into 8 pieces (1 kg – "premium"), chicken wings and thighs 50/50 (300 g each – an interesting option), turkey drumsticks (600 g – "premium"). Fresh chilled chicken is the "premium" choice. Do not use: skinless breast fillet (it will dry out over 50 minutes) or frozen chicken without thawing it first. For the "classic" version, the meat must be bone-in and skin-on.
What can I use instead of mayonnaise? +
Alternatives: 25% sour cream (120 g – the "home-style" option), a mix of sour cream and mustard, 100 g plus 1 tbsp (more piquant), Greek yogurt with mustard (120 g – the "diet" option), kefir with vegetable oil (60 g plus 60 ml – the "budget" option), olive oil with lemon (4 tbsp plus 1 tbsp – the "Mediterranean" option), 20% cream with grated cheese (80 ml plus 40 g – "premium"). Thick, home-made mayonnaise on olive oil is the "premium" choice. Do not use: runny sauces (they will drip off) or ketchup on its own (it will throw off the flavour). For the "classic" version, you need thick 67% mayonnaise.
How long does chicken with potatoes keep? +
In the refrigerator, in foil or a container, for 3 days. Any longer and the potatoes darken and the meat loses its juiciness. Before serving, reheat it in the oven for 10 minutes at 150 °C under foil. The microwave for 2–3 minutes works too, but the crust softens. In the freezer (once cooked), for up to 1 month; defrost it in the refrigerator for 8–10 hours. The fresh dish is at its best 10–15 minutes out of the oven (once it has cooled a little). On the second day the flavour is deeper and richer. Do not leave it at room temperature for longer than 4 hours, as meat with mayonnaise spoils quickly.
What should I serve chicken with potatoes with? +
A classic for a family lunch: with a fresh salad of cucumbers and tomatoes. With sauerkraut or lightly salted cucumbers. With a cup of thick tomato soup as a starter. With a slice of black bread and butter. With a glass of freshly squeezed vegetable juice. With a garlic sauce of yogurt and herbs. With strong mustard or horseradish. With a shot of cold vodka for a celebration. With a light beer for a weekend supper. With a glass of dried-fruit compote. With a cup of green tea after the meal. It is a universal hot dish for any occasion.
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