Every time I cook this Romanian roast chicken and potatoes recipe it takes me back to my university days. I would leave my grandma’s house early in the morning, juggling the Uni schedule with a part time job, snacking on pastries, chocolate, and sometimes the flavourless food from the school’s canteen. I would get back home in the evening, sometimes as late as 8 pm, exhausted.
My grandma would always wait for me with a hot dinner, which she would have ready just as I arrived home. Often, she would make this delicious roast chicken and potatoes dish, which was so comforting, especially during the winter months. I would sit at the end of the table, in the kitchen, gobbling down the food, while she would tell me about her day. I wish I could turn back time, to see her again, sitting on her chair, next to the cooker which was heating the room. I can just see her there when I close my eyes, with her red jumper and her brown skirt – I’ve never seen my grandma wearing trousers, she always said that a lady does not wear trousers – constantly pushing her glasses back into place as they were too loose. I wish I would have cherished these moments much more as she was taken away from me so abruptly, without any warning.
The Ingredients for Romanian Roast Chicken and Potatoes
In order to achieve succulent and tender meat that is cooked to perfection, it’s best to use boned chicken thighs or whole legs for this recipe. The legs will need longer to cook, so take that into consideration when you cut your potatoes.
When it comes to potatoes, the best ones to use are Yukon Gold, Maris Piper, or King Edward. They will roast nicely on the outside, creating a delicate but crunchy crust, keeping the interior soft and fluffy.
You can use whatever spices you’d like for this recipe. You can also add extra ingredients if you’d like, such as red peppers, garlic, red onions, or tomatoes. I kept it simple because this is how my grandma used to make it for me.
How to Make the Romanian Sheet Pan Chicken and Potatoes
The beauty of this Romanian sheet pan chicken and potatoes recipe is that it practically cooks itself. It requires minimum effort, only five minute prep, and then the oven will do the rest of the work for you. Because the whole dish is cooked in one pan, the potatoes benefit from an extra layer of flavour, added by the chicken juices dripping over them during the cooking process.
All you need to do to make this recipe is coat the chicken and the potatoes with the spices. I used two separate bowls, and divided the amount of herbs and spices. I used dill and thyme from my garden, but you can use dried herbs if you don’t grow your own.
To assemble the dish, simply add the potatoes at the bottom of the pan, over baking paper. Then, put the chicken on the top and let it bake at 180 degrees Celsius for approximately 40 minutes. I used chicken thighs and this was the cooking time – however, as no two ovens are the same, the cooking time may differ slightly.
To serve this delicious chicken dish, simply transfer the chicken and the potatoes on a plate, and enjoy. I like to eat this dish with pickles.
Notes and Tips:
- The potatoes have the same cooking time as the chicken, as long as you cut them in cubes. I used medium potatoes and cut them in three ways on all sides.
- It’s important for the chicken to have the skin on. This will go crispy in the oven, giving the dish texture.
- You can use any herbs and spices you like for this recipe.
- Don’t overcrowd the pan. Choose a pan large enough in which you can add the potatoes in one single layer. If the potatoes are on top of each other in the pan they will cook unevenly and will fail to achieve the crispy crust on the outside.
Romanian Roast Chicken and Potatoes Recipe
Ingredients
- 4 chicken thighs or 2 full chicken legs with the skin on
- 5-6 potatoes
- 2 tbsp paprika
- 2 tbsp garlic powder
- 2 tbsp dill
- 2 tbsp thyme
- salt and pepper to taste
- 1-2 tbsp sunflower oil
Instructions
- Divide the herbs and spices. You will use one part for the chicken and the second one for the potatoes.
- Preheat the oven to 180 degrees.
- Put a little bit of oil over the chicken, then add the paprika, garlic powder, herbs, salt and pepper, and rub in well.
- In a bowl, add the chopped potatoes, a little bit of oil, and the rest of the herbs and spices. Mix well.
- Add the potatoes in the tray, then put the chicken legs on top.
- Put the baking tray in the oven and let it roast for about 40 minutes or so.
- Check on the chicken with a meat thermometer, to make sure it’s cooked. It should have a temperature of over 73 degrees Celsius.
- Serve the chicken and the potatoes hot, alongside pickles.
FAQ:
Can you store the leftovers of this roast chicken and potatoes recipe?
Yes, you can store roast chicken and potatoes. You must do it less than two hours after it has been cooked. Add the leftovers in an airtight container
How long can you keep the roast chicken and potatoes in the fridge?
You can keep the roast chicken and potatoes in the fridge safely for up to two days.
How to reheat the Romanian roast chicken and potatoes?
You can reheat the Romanian roast chicken and potatoes but it will not maintain its crispy skin and it may get dry. It is best to cook enough for one meal rather than reheating. Preheat the oven at 180 degrees and transfer the dish onto a baking tray. Add a few tablespoons of water in the tray and cover it with aluminium foil. Bake until the internal temperature of the chicken reaches 74 degrees Celsius.
For more delicious Romanian quick dinners check out my recommendations below:
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