A dinner of roasted chicken and potatoes is one of the simplest yet most delicious meals to make for a comforting dinner. If you have the time, roasting a whole chicken is ideal but when you want something a little bit simpler and just as good, we love the idea of using pieces from a whole chicken that has been cut up. In this recipe, Emilie marinates the chicken in a tangy Greek-inspired mixture of lemon, garlic, olive oil, and oregano. Roasting the chicken on top of a bed of potatoes turns this dinner into a one-pot meal and the potatoes absorb all of the delicious flavors of the chicken as it cooks. Serve this with a simple side salad of greens, cherry tomatoes, and feta using some of the reserved marinade as a vinaigrette and you’ve got yourself a comforting meal with no fuss.
“ I love to feed people...that’s what I do. My approach to cooking uses fresh and seasonal ingredients in a fuss free kind of way. I like to keep it simple without sacrificing on taste. If I can keep the dishes to a minimum, even better! ”
Emilie is the recipe developer and writer behind The Clever Carrot. As a culinary grad and freelance recipe developer, Emilie’s blog is all about “recipes, stories, and creative tips for the everyday kitchen.” What we love most about Emilie’s style is that even though she has professional training, she shows us how we can make absolutely beautiful dishes very simply by letting the bounty of fresh, seasonal ingredients shine through. This is deliciously unfussy food with big flavor, just the way we like it!
If you want to mince garlic into a very fine paste for marinades or other uses, shave the clove of garlic on a grater or microplane zester.Read the full tip >
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