This is one of my favorite ways to prepare roast chicken with potatoes. The peculiarity lies in the pre-cooking marinade made with vinegar and lemon, which gives the meat a bold and irresistible flavor.
The result? Tender, juicy and flavorful chicken thighs, perfect for winning everyone over at the table.
- Difficulty: Easy
- Cost: Budget-friendly
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Cooking time: 30 Minutes
- Portions: 2
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 chicken thighs
- 1 lemon
- 3/4 cup vinegar (white or red wine vinegar)
- sprig rosemary
- to taste roasting herbs
- salt
- 2 potatoes
- 2 tbsp sunflower oil
Preparation
To prepare the oven-baked marinated chicken thighs with potatoes, start with the marinade.
In a pot pour the vinegar and the juice of one lemon, then mix with a fork. Add the chicken thighs and turn them well so they absorb the flavors, cover with a lid and let rest for at least 30 minutes. Remember to turn them occasionally to achieve a more even marinade.
Meanwhile, peel the potatoes, wash them and cut them into chunks (or the shape you prefer). Transfer them to a bowl and cover with cold water, letting them soak for 15-30 minutes. If the ambient temperature is high, it is better to place them in the refrigerator.
At this point, preheat the oven: set it to 482°F for conventional (static) baking or 428°F for fan-assisted baking and let it preheat. In the meantime, prepare two baking pans: one for the chicken and one for the potatoes.
Note: for this recipe I preferred to use two separate pans, but you can cook everything together without problems if you prefer.In the pan dedicated to the potatoes, pour two tablespoons of oil, then add the previously drained potatoes. Season them with salt and the herbs you prefer — I simply use rosemary — and toss well.
When the oven has reached the temperature, bake for about 30 minutes, or until uniformly golden and crispy.
For the chicken, it is not necessary to add oil: during cooking it will naturally release its fats. If you like, you can line the pan with parchment paper.
Remove the thighs from the marinade (you will notice they will have taken on a slightly darker color), then salt them and season both sides with roasting herbs. Place them in the pan, add a sprig of rosemary — whole or broken — and bake.
Cook for at least 20 minutes; if the thighs are particularly large, 30 to 40 minutes may be necessary.
If you prefer to cook chicken and potatoes together on the same pan, add at most one tablespoon of oil, only if you deem it necessary.
