2 Pcs With 1 Side Meal Recipe

Prep and marinate

Pat the 2 chicken pieces dry with paper towel. In a bowl combine 2 tbs olive oil, 2 tsp minced garlic, 1 tsp paprika, 1 tsp dried oregano, 1 tsp salt, 1 tsp black pepper and 1 tbs lemon juice. Rub the mixture all over the chicken pieces, under the skin where possible and on the surface. Let marinate at room temperature for 20–30 minutes or refrigerate for up to 4 hours (bring to room temp 20 minutes before cooking).

Roast

Preheat oven to 200°C (400°F). Place marinated chicken on a rimmed baking sheet or in a shallow roasting pan skin-side up. Roast in the preheated oven for 35–40 minutes, or until the internal temperature reaches 74°C (165°F) when measured in the thickest part of the thigh (not touching bone) and the skin is golden and crisp. If skin browns too quickly, tent loosely with foil for the last 5–10 minutes.

Rest

Remove chicken from oven and let rest for 5–10 minutes to allow juices to redistribute before serving. Spoon any pan juices over the chicken for extra flavor.

Prep potatoes

While the oven preheats, wash the baby potatoes and halve any larger ones so pieces are roughly uniform. Pat dry.

Season

Toss the potatoes in a bowl with 2 tbs olive oil, 2 tsp minced garlic, 1 tbs chopped fresh rosemary (or 1 tsp dried), 3 tsp salt and 1 tsp black pepper until evenly coated.

Roast

Arrange potatoes in a single layer on a baking sheet lined with parchment or lightly oiled. Place in the same 200°C (400°F) oven — you can roast them on a rack above or beside the chicken if space allows. Roast for 25–30 minutes, turning once halfway through, until golden brown and tender when pierced with a fork.

Finish

Remove from oven and taste for seasoning; add a pinch more salt or pepper if needed. Sprinkle with chopped parsley if using.

Place 1 chicken piece per plate alongside a generous portion of roasted baby potatoes. Garnish with chopped parsley and serve with lemon wedges for squeezing over the chicken. Serve hot.