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Main course · Italian

Cosce di Pollo al Forno con Patate e Rosmarino (Roast Chicken Thighs with Potatoes and Rosemary)

55 min Serves 4 ~686 kcal/serving ~£5.80 (£1.45/serving) Dairy-freeGluten-freeKid-friendly

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Ingredients

  • 8 bone-in chicken thighs
  • 700 g large potatoes, cut into wedges
  • 4 garlic cloves
  • 3 fresh rosemary
  • 3 tbsp olive oil

Nutrition (per serving)

Calories
686 kcal
Protein
46.7 g
Carbohydrate
27.9 g
of which sugars
1.4 g
Fat
41.6 g
of which saturates
10.3 g
Fibre
4.2 g
Salt
0.55 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Heat the oven to 200C (180C fan, gas 6). Toss the potato wedges with 2 tablespoons of the olive oil and spread over a large roasting tray.

  2. 2

    Rub the chicken thighs with the remaining olive oil, garlic and rosemary, then arrange skin-side up among the potatoes.

  3. 3

    Roast for 40-45 minutes, turning the potatoes once, until the chicken is cooked through with no pink remaining and the potatoes are golden and crisp.

  4. 4

    Rest for a few minutes before serving straight from the tray.

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