Ingredients:
- Salt, pepper
- Garlic
- Marjoram
- Vegetable oil
- 1 whole chicken
- 1.5 kg potatoes
- Sweet paprika powder
Preparation:
First, take the whole chicken and cut it into four quarters. Carefully coat each chicken piece with vegetable oil and freshly pressed garlic, ensuring the flavors are evenly distributed. Season generously with salt and pepper, then sprinkle marjoram over the chicken for added aroma. Let the chicken marinate for at least 15–20 minutes to allow the spices and garlic to infuse into the meat.
While the chicken marinates, wash the potatoes thoroughly under cold running water to remove any dirt. There’s no need to peel them unless preferred, as the skin adds a rustic texture and flavor. Cut the potatoes into relatively large chunks, roughly the size of a golf ball, to ensure they roast evenly alongside the chicken. Place the potato pieces in a large mixing bowl, drizzle with vegetable oil, and season with salt, pepper, and a generous pinch of sweet paprika powder. Toss everything well to ensure each piece of potato is coated with oil and seasoning.
Preheat your oven to 200°C (400°F). Arrange the chicken pieces and seasoned potatoes on a large baking tray or roasting pan, spreading them out evenly. This helps ensure that everything roasts to a golden brown without overcrowding.
Place the tray in the preheated oven and roast for about 45–55 minutes. During this time, occasionally turn the chicken pieces and potatoes to ensure even browning. You’ll know the chicken is fully cooked when its skin turns crispy and golden, and the juices run clear when pierced with a knife.
Once done, remove the tray from the oven and let the chicken and potatoes rest for about 5 minutes before serving. This helps the juices settle, making the meat even more tender and flavorful. Serve the roast chicken and potatoes hot, garnished with fresh herbs like parsley if desired.
Enjoy this hearty and flavorful dish as a comforting family meal or a simple dinner for guests.
