Garlic roast chicken with roast tomato and new potatoes
Bursting with Mediterranean flavours, this is pure comfort food. All elements are prepared in the oven, so make sure you have two oven dishes that fit next to each other. The new potatoes can be replaced by cubed pumpkin, sweet potato or cubed celeriac root, which are all beautiful when roasted.
Ingredients
- 175 gr. new potatoes
- 5-6 cloves unpeeled garlic
- 1 chicken leg
- 1 tbsp. olive oil
- Sprigs of thyme
- 1 tomato
- Rock salt and freshly ground pepper
Instructions
- Preheat the oven to 190º C.
- Partially cook the new potatoes in the microwave for 4-5 minutes (or boil for about 15 minutes).
- Meanwhile, using the flat surface of a large knife (or anything else flat) slightly crush the unpeeled garlic to allow it to release its flavour. Place in an oven dish.
- Season the chicken leg and place on top of the garlic cloves.
- Place the new potatoes around the chicken, add the thyme and drizzle with a tablespoon of olive oil. Toss the ingredients a little to make sure everything is lightly coated with oil.
- Place in the oven for 20-25 minutes, turning the potatoes halfway.
- Cut the tomato in half and place in an oven dish. Sprinkle with a little rock salt, freshly ground pepper and a tiny drizzle of olive oil and place in the oven next to the chicken for the final 10 minutes.
- Plate, serve and enjoy!
Notes
Don’t peel the cloves of garlic for this recipe; the skin will protect the garlic from burning and developing a bitter taste.