Chicken with potatoes The dish may not sound very spectacular, but once you have tasted it, it will certainly become a firm favourite in your menu plan.
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50 MIN.


4 chicken legs
4 chicken breasts, halved
2 tbsp olive oil
4 shallots
1 clove garlic, sliced
2 sprigs rosemary
2 sprigs thyme
800 g small potatoes
350 ml chicken stock
Freshly ground black pepper
150 ml dry white wine


  1. Preheat the oven to 350° F. 
  2. Fry the chicken legs and breasts in 2 tbsp of olive oil in an ovenproof roasting pan until golden brown all over, remove and keep warm. Peel and finely chop the shallots. Fry in the used pan together with the garlic slices. Then add the sprigs of herbs and the peeled potatoes. Season with salt and pepper and deglaze with white wine. Pour in the unseasoned stock.
  3. Return the meat pieces to the pan. Put into the preheated oven (fan-assisted, middle shelf) for 15 min. at 350° degrees. Reduce the temperature to 300° degrees and cook for a further 15 min. Finally, remove the roasting pan from the oven and cook on the hob to reduce the liquid until it is creamy and starts to thicken.

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