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Don't be deluded by the simple name: Big Chicken and Potato Roast. In simplicity, great taste lurks! Don't skip a step when it comes to the stock and the subsequent gravy or sauce it produces. I bet if you served this dinner once to your family, you'd be begged to make it several times a year!

Big Chicken & Potato Roast


  • 800 ml water
  • 1 chicken stock cube
  • 1 large onion, quartered
  • 2 large carrots, scraped
  • 2 large celery sticks
  • 4 – 6 whole garlic cloves
  • 1 bay leaf
  • 6 whole cloves
  • 6 chicken thighs
  • 6 chicken drumsticks
  • 750 g frozen potato wedges
  • 180 ml olive oil
  • 90 ml sage leaves, finely chopped
  • 2 – 3 garlic cloves, finely chopped
  • salt and freshly-milled black pepper
  • lemon juice
  • whole sage leaves to garnish

Chef's hint: You can use fresh potato wedges, parboiled for 6 minutes before roasting. And a mixed fresh salad is all you need to complete a fully-balanced family feast.


Bring the water to the boil and add the stock cube, onion, carrots, celery, garlic, bay leaf and cloves. Cook until the vegetables are tender: about 15 minutes. Add the chicken and continue to cook a further 15 minutes. Remove the chicken pieces and drain well. Also drain and reserve the stock.
Place the chicken and potatoes in a large baking tray. Whisk together the olive oil, sage and garlic and pour over the chicken and potatoes. Season to taste and toss lightly. Bake in a preheated oven at 190º C for 45 minutes, or until the potatoes are cooked and crisp and the chicken has browned nicely.
Meanwhile, strain the cooking liquids and discard the vegetables. Skim the fat off the reserved stock and place the stock in a saucepan. Bring to a boil and cook on high until the stock has reduced and become thick and glossy. Remove from the heat and add a splash of lemon juice.  
Transfer chicken and potatoes to a serving platter. Season to taste and serve with the sauce on the side.
Serves 6 – 8