Parmesan Roasted Chicken and Crispy Potatoes with Herb Dressing

, from Issue #71, page 108. March, 2017
Photography by Josh Griggs.
    Parmesan Roasted Chicken and Crispy Potatoes with Herb Dressing

    Tray bakes are always high on my list when needing a simple, super-tasty recipe and this one ticks all the boxes. 

    Serves: 4–6

    INGREDIENTS

    8 bone-in, skin-on chicken thighs
    1½ kilograms agria potatoes, peeled, cut into chunks and boiled until just tender
    8 whole, unpeeled cloves garlic
    2 lemons, quartered
    olive oil
    parmesan, to grate
    10 vine tomatoes
    sea salt and black pepper
    Herb dressing
    small handful each parsley and basil
    2 cloves garlic, crushed
    ¼ cup olive oil
    2 tablespoons white wine vinegar
    1 teaspoon honey

    METHOD

    Preheat the oven to 200°C.

    Place the chicken, potatoes and garlic on a lightly greased, large shallow roasting tray and season with salt and pepper. First squeeze the lemons over everything and nestle the skins among the chicken, drizzle with olive oil, then top with a generous grating of parmesan. 

    Roast for about 40 minutes or until the chicken is fully cooked through and the potatoes are golden and crisp. Dot the tomatoes over the top and roast for another 5 minutes or until they just start to collapse. 

    Herb dressing: Place all the ingredients in a food processor and season with salt and pepper. Process until smooth.

    To serve: Spoon the dressing over the chicken and serve immediately. 

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