Roast chicken thighs with lime potatoes baked in the oven, an easy dish to prepare but will surprise you with its goodness. A slightly different way of preparing the classic roast chicken with potatoes, as the lime juice will give a unique and very pleasant taste, which blends well with the other ingredients used to create a creamy sauce for the chicken and potatoes. The roast chicken with potatoes is the classic Sunday family dish, you probably prepare it often too, but it’s also nice to bring different flavors to the table, and I assure you it can be done even with the most classic dishes, and roast chicken is the most loved second course by Italians. I wanted to make this lime roast chicken with potatoes even more flavorful by adding a granular mixture that would become a celery and carrot crumble during cooking, which makes the chicken even tastier, despite the herbs and aromas always used to flavor it best.
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for Roast Chicken with Lime Potatoes
- 8 chicken thighs
- 2.2 lbs potatoes
- 1 lime
- to taste olive oil
- to taste salt
- to taste sage
- to taste rosemary
- 1 carrot
- 1 stalk celery
- 2 chili peppers
- 1 clove garlic
Tools for Preparing Roast Chicken with Lime Potatoes
- 2 Bowls
- 1 Food Chopper
- 1 Baking Tray
- 1 Parchment Paper
- 1 Kitchen Torch
- 1 Paper Towels
- 1 Potato Peeler
- 1 Citrus Juicer
Steps to Prepare Roast Chicken with Lime Potatoes
We dry the chicken thighs with paper towels, then flame the feathers on the skin, I used a kitchen torch, but it can also be done on a gas stove.
Prepare a mince with peeled carrot, celery, garlic, chili peppers, sage, and rosemary; you can do it with a knife or with a chopper like I did. Prepare the juice of one lime with a citrus juicer. Put the mince in a large bowl, add salt, olive oil, and lime juice to it, and mix well until you get a sort of cream.
Line the oven tray with wet and squeezed parchment paper. Work on the tray, passing the chicken thighs, one by one, through the cream we prepared and placing them on parchment paper, spacing them apart. Leave about half of the cream to season the potatoes.
Bake in a preheated oven at 392°F (200°C) for about 10-15 minutes.
In the meantime, prepare the potatoes: peel them, place them in a bowl with cold water, rinse them, and slice them while keeping them in water. Rinse again, drain, and season with the remaining cream. If needed, add a little more oil and salt.
Remove the chicken from the oven after 10-15 minutes, add the potatoes in the empty spaces without overlapping them. Return to the oven for another 45 minutes, still at 392°F (200°C). Increase to 428°F (220°C) in the last 10 minutes. If necessary, stir halfway through cooking; I only turned the chicken around halfway through the final stage.
Chicken thighs in the creamy sauce
Chicken thighs after 15 minutes of cooking
Chicken thighs with potatoes to cook for 45 minutes
After this time, the roast chicken with lime potatoes will be ready to serve. Give it a good stir, so the fats and cooking sauce are evenly distributed over all the chicken and potatoes, and bring to the table.
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If there is leftover chicken, it can be stored in the fridge for up to 2 days in a closed container, it can be reheated in the oven, or microwave, and it can also be consumed cold, perhaps to prepare rich chicken salads.
