Roast Chicken with Dill Baby Potatoes

I love me some roast chicken. Particularly the charred bits. The fact that it’s a no fuss, quick fix dinner makes it a winner (didn’t mean for it to rhyme)! Marinades can vary but the idea of searing it on a pan and then letting it cook in a hot oven remains. This time I roasted some baby potatoes along with the chicken. I didn’t make a sauce as such but a creamy yoghurt dip worked great with this.



Chicken – one whole leg with thigh on the bone

Chilli garlic paste – 1 tbsp

Onion powder/paste – 1 tbsp

Lemon juice – 1 tsp

Salt – to taste

(Marinate chicken in above ingredients for a couple of hours or overnight)

Baby potatoes (or regular potatoes cut into cubes) – 1 cup halved

Dill – 1 tbsp chopped

Olive oil – 1 tbsp for searing chicken and 1 tsp to drizzle over potatoes

Yoghurt – 1/2 cup whipped

Herbs – 2 tbsp (dill, mint, coriander)

Paprika/chilli powder or paste – 1 tsp


Sear the marinated chicken leg in hot olive oil for a minute on each side so it browns well.

Pop it in a preheated oven and cook for 40 minutes along with the baby potatoes sprinkled with dill, salt and drizzled with olive oil.

Meanwhile, add the herbs and chilli powder to yoghurt and keep aside.

Take chicken and potatoes out of the oven and serve with yoghurt dip.

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