Herbed Chicken and Potatoes
4
peopleServes
10
minutesPreparation Time
55
minutes OvenCooking Time
Ingredients
- To Make
- 1 tsp McCormick Oregano Leaves
- 1 tsp McCormick Paprika Ground
- 1 tsp McCormick Garlic Granules
- 1 tsp McCormick Rosemary Leaves
- 1 tsp McCormick Thyme Leaves
- 1 tsp McCormick Coriander Seeds Ground
- 1 tsp Salt
- 1 tsp ground Black Pepper
- 1 kg baby chat potatoes, halved
- 2 tbsp (40mL) oil
- 1 red onion, cut into thin wedges
- 500 g chicken fillets
- To Serve
- steamed greens
Directions
- Preheat oven to 200°C (180°C fan forced). Line a large baking tray with baking paper. Mix McCormick Herbs, Spices, salt and pepper together in a small bowl.
- Toss potatoes with half of the herb and spice mix and 1 tablespoon (20mL) oil. Place seasoned potatoes in a single layer onto prepared tray and bake for 30 minutes.
- Combine remaining oil and herb and spice mix with chicken, toss to coat well. Place chicken on the baking tray with par baked potatoes and scatter over onion wedges.
- Reduce oven temperature to 180°C (160°C fan forced), return tray to oven and cook for a further 20-25 minutes until chicken is tender and potatoes golden brown. Serve with steamed greens.
Recipe Tip
Chicken legs will work well with this recipe. Add chicken legs to baking tray at the same time as potatoes and onion. As the chicken is on the bone the legs take a little longer to cook through.
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