Oven‑roasted chicken and potatoes — a simple, flavorful family‑style recipe

Preparazione

• 1

  Prepared with: Galbani’s range of pressed cheeses offers different flavor intensities, making it easy to elevate roasted dishes with the right Parmesan note.

• 2

  Set your oven to 200°C, fan‑assisted

• 3

  Finely slice the onions. Cut the bell peppers into strips.

  Quarter the tomatoes. Peel and chop or crush two garlic cloves

• 4

  Slice one lemon into rounds or wedges. Cut the second one in half

• 5

  If needed, remove any remaining giblets. Season the inside with salt and pepper.

  Stuff the cavity with the halved lemon, a bunch of fresh thyme, and two unpeeled garlic cloves gently crushed

• 6

  Brush the chicken with olive oil. Sprinkle salt, pepper, and dried thyme (or other herbs such as Herbes de Provence or oregano). Massage the seasoning well into the skin so the aromas penetrate

• 7

  Add the onions, peppers, tomatoes, chopped garlic, and lemon slices to a large baking dish. Drizzle with olive oil, salt, and pepper. Lay the chicken on top, breast side up

• 8

  Bake for 1h30 to 1h45, depending on the bird’s size. You may add a splash of white wine or chicken stock to the bottom of the dish for extra sauce

• 9

  For an extra‑crisp finish, switch to grill mode for the last 10 minutes at 220°C

• 10

  While the chicken roasts boil the potatoes: bring a large pot of salted water to a boil. Wash the baby potatoes and cut them lengthwise, then into halves or quarters depending on size (you may peel them if preferred). Boil for 10 minutes

• 11

  Finely chop the remaining garlic. Grate the Galbani Parmigiano Reggiano D.O.P.

  Drain and thoroughly dry the potatoes with a clean cloth

• 12

  In a large bowl, combine:

  • 100 ml olive oil

  • garlic

  • Parmesan

  • onion powder

  • paprika

  • oregano

  • pepper

  Add the potatoes and toss until fully coated.

  Let them marinate while the chicken finishes cooking

• 13

  Remove the chicken from the oven and cover it loosely with foil. Increase the oven temperature to 210°C, static heat. Spread the potatoes on a parchment lined baking sheet.

  Bake for 35 minutes, or until golden and crisp, flipping halfway

• 14

  Brush the hot potatoes with melted butter mixed with chopped parsley and a pinch of salt

• 15

  Arrange the roast chicken with the golden Parmesan potatoes and a fresh green salad.

  Finish your Galbani meal with a dessert such as Mascarpone brownies or a light Ricotta cheesecake.

  A delicious mix of rustic comfort and gourmet flair — perfect for sharing