6 chicken drumsticks
4 chicken thighs
1 kg white baby potatoes, (washed and unpeeled)
1 cube chicken stock, (or vegetable stock)
750 mL warm water
1 tsp salt
extra virgin olive oil
3 garlic cloves, (smashed whole)
salted butter, (optional)
1 ½ tbs dry oregano
1 ½ tsp sweet paprika
2 tsp salt
Marinate the chicken overnight or for about 3-4 hours, using the chicken seasoning. Preheat the oven to 180°C. Using a knife score each of the potatoes, then place them in a large baking tray (mine was round and 38cm in diameter). Add 750mL of water (add less if you are using a smaller tray) and the cube stock. Cover the tray with aluminum foil and place it in the oven for 50min.
Next, take the tray out of the oven and if there is a lot of water that hasn’t evaporated still tip some out. Use a masher to press down on each potato. They won’t be super soft yet but this will open them up and create extra surface areas for some crispy ends and to absorb the pan juices.
Season each of the potato with the salt and drizzle them with extra virgin olive oil liberally. Arrange the marinated chicken and garlic around the potatoes. Place the tray back in the oven for 30min uncovered.
After that time flip the chicken over so that it can brown on the other side too and you may drizzle the pieces with some extra virgin olive oil to help with the browning. If there is a lot of liquid released at this point you can tip some out or reserve to add on top of your food later.
Place a bit of butter on each potato for extra flavour if you like and then return the tray back in the oven for a further 20min until everything is cooked and gets some colour.