Oven Chicken and Potatoes

Ingredients

• 4 pieces Chicken thighs or drumsticks (Skin left on for extra crispiness)
• 4 medium Potatoes (Peeled and cut into 3 (thick slices))
• 2 units Onions (Cut into quarters)
• 2 tbsp Olive oil (To coat the vegetables and chicken)
• 60 ml Water (½ small glass, helps with steaming)
• ½ tsp Sweet paprika
• ¼ tsp Ground ginger
• ¼ tsp Ground cumin
• ¼ tsp Dill powder
• 1 tsp Thyme or Herbes de Provence
• ½ tsp Mild curry
• a pinch Turmeric
• 1 tsp Salt
• ½ tsp Ground black pepper

Instructions

1. Preheat oven and prepare the pan

   Preheat the oven to 220°C. Line the baking sheet with parchment paper.

   Time: PT5M

   Temperature: 220°C

2. Cut potatoes and onions

   Peel the potatoes and cut them into slices about 1 cm thick (into 3). Peel the onions and cut them into quarters.

   Time: PT10M

3. Prepare the chicken

   If needed, cut the thighs or drumsticks into medium‑sized pieces so they cook at the same time as the vegetables.

   Time: PT5M

4. Mix the spices

   In a small bowl, combine the paprika, ginger, cumin, dill powder, thyme (or Herbes de Provence), curry, turmeric, salt and pepper.

   Time: PT5M

5. Season and arrange on the pan

   Place the potatoes, onions and chicken on the sheet. Drizzle with olive oil, add 60 ml of water, then sprinkle the spice mixture. Toss lightly with a wooden spoon to coat everything well.

   Time: PT10M

6. First bake (lower oven rack)

   Put the sheet on the lower rack. Bake for 50 minutes at 220°C.

   Time: PT50M

   Temperature: 220°C

7. Finish (upper rack for browning)

   Move the sheet to the upper rack and bake an additional 10 minutes to achieve a nice golden color.

   Time: PT10M

   Temperature: 220°C

8. Rest and serve

   Remove the sheet from the oven, let rest for 5 minutes. Serve hot, accompanied by a small green salad.

   Time: PT5M

Nutrition Facts

Calories

450

Protein

30 g

Carbohydrates

40 g

Fat

15 g

Fiber

5 g

Ingredient Substitutions

• Instead of Chicken thighs or drumsticks: Chicken drumsticks, Boneless chicken pieces
• Instead of Potatoes: Sweet potatoes, New potatoes
• Instead of Onions: Shallots, Leeks
• Instead of Olive oil: Sunflower oil, Canola oil
• Instead of Water: Light chicken broth
• Instead of Sweet paprika: Smoked paprika
• Instead of Ground ginger: Fresh grated ginger (½ tsp)
• Instead of Ground cumin: Cumin seeds (toasted then ground)
• Instead of Dill powder: Fresh chopped dill
• Instead of Thyme or Herbes de Provence: Rosemary, Oregano
• Instead of Mild curry: Homemade curry blend
• Instead of Turmeric: Paprika for color
• Instead of Salt: Sea salt
• Instead of Ground black pepper: White pepper

Equipment Needed

• Baking sheet
• Parchment paper
• Chef’s knife
• Cutting board
• Mixing bowl
• Wooden spoon or spatula
• Measuring spoons (tsp)
• Cooking gloves

Critical Steps — Do Not Skip

• Even mixing of spices before distributing
• Do not overload the sheet so ingredients cook evenly
• Move the sheet from lower to upper oven rack to achieve a golden color

Chef Tips from the Video

• Lightly sprinkle grated Parmesan before the final browning stage for an even tastier crust.
• Add a few sprigs of fresh rosemary on the chicken for extra aroma.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 3 to 4 days.

Freezer: Pack in individual portions, freeze up to 2 months.

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

Make-Ahead Tips

• Prepare the vegetables and spice mix the day before and keep them in the refrigerator; on the day, just spread them on the sheet.
• The chicken can be marinated 2 hours ahead for more flavor.