Roasted Chicken And Smashed Potatoes Traybake
Chicken and potatoes are undeniably a classic combo for a roast. What makes this recipe even better is the convenience of cooking whole potatoes without boiling them first. All done in one tray! I first posted this recipe on my social media and it was very popular with countless of remakes. Hence I thought I’d add it to the blog also for future reference.
Ingredients used
The ingredients are super simple and minimum! I used unpeeled baby potatoes (which are lightly smashed) for time efficiency but instead you can also cut large potatoes. Chicken drumsticks and thigh fillets are used for this traybake as they are meaty pieces that do not dry out easily. You may choose to use just one kind. I used a combination to accommodate for the pieces my family enjoys eating more. My kids are avid chicken drumstick eaters! The seasoning includes my favourite duo of oregano and sweet paprika.
Method used
To make this recipe a traybake only I cook the potatoes covered on their own first with some stock. I score them with a knife beforehand to allow the liquids to be absorbed easier. Once they cook on their own I use my potato masher to lightly smash them and pour extra virgin olive oil on them and salt liberally. Smashing will increase the surface area to help it crisp up as well as the extra virgin olive oil and salt. Lastly the marinated chicken is added with some garlic and if you have any fresh oregano on hand put that in the tray too.
