Herb-Roasted Chicken with Crispy Potatoes

Ingredients

• 1.8 kg Whole chicken (cleaned and dried)
• 4 Onions (2 for the marinade, 2 for the final cooking)
• 4 Garlic cloves (crushed)
• 2 sprigs Fresh thyme
• 2 sprigs Fresh rosemary
• 2 tbsp Flat‑leaf parsley (chopped)
• 1 tsp Sweet paprika
• 1 tsp Ground cumin
• 0.5 tsp Black pepper (freshly ground)
• 1 tsp Salt
• 2 tbsp Salty soy sauce
• 4 tbsp Olive oil (2 for the marinade, 2 for the potatoes)
• 1 kg Firm‑white potatoes (peeled and cut into sticks)
• 100 g Pitted olives (green or black, sliced)
• 30 g Unsalted butter (melted to brush the chicken before gratinating)

Instructions

1. Prepare the Marinade

   Crush 2 onions and 4 garlic cloves, finely chop them. Add thyme, rosemary, parsley, paprika, cumin, pepper, salt, soy sauce and 2 tbsp olive oil. Mix until a homogeneous paste forms.

   Time: PT15M

2. Marinate the Chicken

   Rub the whole chicken with the marinade, making sure to cover under the skin and inside the cavity. Place the chicken in a dish, cover and refrigerate for at least 2 hours (ideally overnight).

   Time: PT2H

3. Brown the Chicken

   Heat a skillet over medium heat with a drizzle of olive oil. Sear the chicken 5 minutes on each side until well colored.

   Time: PT10M

   Temperature: medium heat

4. Water Cooking

   Pour water into the skillet (or a Dutch oven) until it covers half of the chicken. Cover and let simmer over medium heat for 30 minutes.

   Time: PT30M

   Temperature: medium heat

5. Prepare the Potatoes

   Peel the potatoes, cut them into uniform sticks. Plunge them into boiling salted water for 10 minutes, then drain.

   Time: PT10M

   Temperature: boiling water

6. Roast the Potatoes

   Spread the potatoes on a baking sheet lined with parchment paper, drizzle with 2 tbsp olive oil, lightly salt. Bake at 200°C for 30 minutes, turning halfway through.

   Time: PT30M

   Temperature: 200°C

7. Gratin the Chicken

   Remove the chicken from the pot, add the remaining 2 sliced onions and the sliced olives. Generously brush with melted butter. Place the chicken on a rack or a sheet and gratinate in the oven at 200°C for 25 minutes until the skin is golden and crispy.

   Time: PT25M

   Temperature: 200°C

8. Rest and Serve

   Let the chicken rest for 5 minutes before carving. Serve with the crispy potatoes and drizzle with cooking juices.

   Time: PT5M

Nutrition Facts

Calories

1058

Protein

50 g

Carbohydrates

42 g

Fat

50 g

Fiber

4 g

Ingredient Substitutions

• Instead of Garlic cloves: garlic powder
• Instead of Fresh thyme: dried thyme
• Instead of Fresh rosemary: dried rosemary
• Instead of Flat‑leaf parsley: dried parsley
• Instead of Sweet paprika: sweet pepper
• Instead of Ground cumin: cumin seeds
• Instead of Salty soy sauce: tamari
• Instead of Olive oil: sunflower oil
• Instead of Firm‑white potatoes: Russet potatoes
• Instead of Pitted olives: capers
• Instead of Unsalted butter: margarine

Equipment Needed

• Cutting board
• Chef's knife
• Food processor or blender (optional)
• Mixing bowl
• Heavy‑bottomed skillet
• Pot or Dutch oven
• Baking sheet
• Oven
• Kitchen tongs
• Basting brush or kitchen brush
• Measuring spoons
• Timer or stopwatch

Critical Steps — Do Not Skip

• Marinate the chicken for at least 2 hours for deep flavor.
• Brown the chicken before water cooking to create a beautiful crust.
• Gratin the chicken at high temperature to achieve a crispy skin.

Chef Tips from the Video

• Add preserved lemon to the marinade for an authentic Moroccan touch.
• Lightly sprinkle ras‑el‑hanout before gratinating for deeper aromatic depth.
• Serve with a small salad of fresh cilantro and lemon to balance the dish.

Troubleshooting

Storage

Refrigerator: Store the chicken and potatoes separately in airtight containers, up to 3 days.

Freezer: Cooked chicken freezes for 2 months; thaw in the refrigerator before reheating.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the marinade the day before and let the chicken marinate overnight.
• Cook the potatoes in water and keep them refrigerated; bake just before serving.