Roast chicken thighs with potato, garlic and rosemary

This simple chicken roast is a one-tray wonder.
This simple chicken roast is a one-tray wonder. Photo: William Meppem

It's taken a while, but life seems to have slipped back into a normal type of busy, and I'm constantly finding myself cooking on the run at home during the week. And that means plenty of one-tray or one-pot dinners. An all-in-one-tray roast is a certain, no-fuss path to deliciousness. Chicken and potatoes roasted with plenty of herbs, garlic, olive oil and a glass of wine makes for an incredibly flavourful midweek meal. Some cooked greens – or a salad – complete the picture.


8 chicken chops (skin on and bones in)

5 large desiree potatoes, cut into 3-4cm dice

1 brown or white onion, skin on, quartered

1 garlic bulb, skin on, cloves separated and bruised

4 rosemary sprigs, leaves pulled and roughly chopped

120ml extra virgin olive oil

½  lemon, finely sliced in rounds, skin and all

1½ tbsp dried Greek oregano

2 fresh bay leaves

1½  tbsp salt flakes

1½  tsp ground black pepper

150ml white wine

green beans or peas, or a green salad, to serve


1. Preheat the oven to 190C fan-forced (210C conventional).

2. Add all the ingredients, except the wine, to a large bowl and toss through, massaging everything a little. Scatter half the potato across a baking tray or large enamel dish, then nestle the chicken in, skin side up. Pile everything else – including the remaining potato – evenly over the top, making sure to expose the chicken skin so it browns. Pour over the wine, then roast uncovered for 45 minutes.

3. Increase heat to 220C fan-forced (240C conventional) and roast for a further 25 minutes until golden. If it needs more colour, flash under a hot grill for a few minutes.

4. Serve with cooked green beans or peas, or a green salad.