Roasted Chicken Thighs with Hasselback Potatoes

Today, I spent some time in the kitchen preparing a little something for my children, who are students, so they can start the week with homemade lunches ready to go. (If you have students far from home, check also my Students page or my Batch cooking post with lots of tips/ressources)

Chicken thighs, golden Hasselback potatoes and fragrant herbs. Simple ingredients, beautiful colours and so much flavour! I used Amandine potatoes, with fresh rosemary and thyme branches that filled the kitchen with the most wonderful aroma.

And honestly, look how beautiful they turned out! Sometimes, the simplest meals are the most satisfying, especially when they're prepared with a little extra love. To complete the lunchboxes, I also baked my Chocolate Booster, a delicious chocolate tray cake featured in my latest cookbook, Vivian Is Cooking BAKING!

Ingredients

• Chicken thighs

• small to medium oval potatoes (100–150 g each), such as Amandine (what I used), Charlotte or Yukon Gold 

• Olive oil

• Fresh rosemary branches

• Fresh thyme branches

• Dried oregano

• Garlic cloves (optional)

• Salt and freshly ground black pepper

• Paprika (optional)

Instructions

1. Prepare the potatoes. Wash the Amandine potatoes and place each one between two wooden chopsticks. Make thin slices across each potato, stopping before cutting all the way through (see photos).

2. Season everything. Arrange the chicken thighs and potatoes in a large roasting dish. Drizzle generously with olive oil, season with salt, pepper and a little paprika if desired, then add the oregano, rosemary, thyme and garlic.

3. Roast slowly. Place in a preheated oven at 180°C for approximately 1 hour 30 minutes, until the potatoes are tender and golden and the chicken is cooked through. Turn the potatoes and the thighs partway through cooking if needed.

4. Prepare the lunchboxes. Divide the chicken and potatoes into portions, spooning over some of the delicious roasting juices.

My meal-prep tip

Let the food cool promptly, then refrigerate in airtight containers. Keep for 3–4 days and reheat thoroughly. Freeze any portions you won't eat within that time.

A little home cooking can make a busy student week feel so much easier. And knowing your children have a proper meal waiting for them? That's a mother's kind of happiness. ❤️