• Partnered with
  • Easy
  • Serves 5
  • 15 mins prep
  • 60 mins cook

Simple roast chicken

A crispy, golden meal that bursts with sunny flavours



  • 5 chicken legs, thigh attached, skin on
  • olive oil
  • 4 agria potatoes, cut into 3cm pieces
  • 4 thyme or rosemary sprigs, chopped

Herb Drizzle

  • 1 cup mixed fresh herbs, chopped (e.g. basil, chives, coriander, mint, parsley)
  • 5 tbsp extra virgin olive oil
  • 2 tsp red or white wine vinegar
  • 1 clove garlic, crushed
  • 1 tsp dijon mustard


Simple roast chicken

  1. Preheat oven to 200°C (180°C fan bake).
  2. Pat chicken legs dry with paper towels. Trim off any excess skin from the edges. Arrange skin-side up in your largest roasting tray (you may need to use two trays). Brush with olive oil, then season well with salt and pepper.
  3. In a bowl, toss the potatoes with some olive oil, thyme or rosemary, salt and pepper. Arrange in an even layer around the chicken – you don’t want anything touching or the potatoes won’t crisp up well. Bake for 1 hour, basting the chicken a couple of times. Turn oven to grill. Grill for a few minutes until everything is golden brown and crispy.
  4. To make the herb drizzle: Using a mortar and pestle, or food processor, combine all the ingredients. Alternatively, you could mince everything finely by hand. Season to taste, cover and set aside.
  5. Serve chicken on top of the potatoes, with the herb drizzle poured over everything.
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