Spanish-style garlic and herb chicken with roast potatoes
Chicken and potato roasted together with plenty of garlic, dried herbs and a squeeze of lemon. One tray, mostly hands-off, and lean enough to make the most of the ingredient list.
Notable for: vitamin C, B vitamins, potassium
Ingredients
- 800 gchicken breast, cut into large pieces
- 700 gwashed potatoes, cut into chunks
- 25 gcrushed garlic
- 10 gdried mixed herbs
- 10 gsmoked paprika
- 10 mlolive oil
- 2lemons
Method
Heat the oven to 200C.
Toss the potato with half the oil, the garlic, herbs and paprika, spread it out on a tray, and roast for 15 minutes to get a head start.
Add the chicken to the tray, drizzle it with the remaining oil, and toss it through.
Roast for a further 25 minutes, turning once, until the chicken is cooked through and the potato is tender and golden.
Serve with lemon wedges squeezed over.
Give the potato a head start
Potato takes longer to cook through than chicken breast does. Roasting it alone for 15 minutes first is what stops the chicken drying out while you wait on the potato.
Storage
Keeps three days in the fridge.
Reheat gently, as chicken breast dries out fast if reheated too hard.
Cost per serving is indicative, based on New Zealand supermarket prices as at September 2026. Batch prices your own week against your own store on the day. Nutrition figures, including calories, are estimates rather than label readings, so always check the packet if you have an allergy. "Notable for" reflects well-established qualities of the ingredients used, not a lab measurement of this exact dish.