Roasted Chicken Thighs with Rosemary Baby New Potatoes

Instructions

• 1

  Insert the wire rack into position 4. Select Phase Cook for P1 and set the oven to Bake, Convection, 350°F, for 25 minutes. Press Confirm for P2 and set the oven to Broil, High, for 15 minutes and press Start to preheat. Meanwhile, continue to the next step.

• 2

  Place 2 teaspoons salt, onion powder, garlic powder, paprika, mustard powder and 3 tablespoons oil in a large bowl and stir to combine.

• 3

  Add the chicken and turn to coat.

• 4

  Place the garlic on a cutting board and flatten with the side of a knife. Place the rosemary and garlic at one end of the roasting pan.

• 5

  Fold the ends of the chicken over each other and place the chicken, folded-side down, at the other end of the pan.

• 6

  Place the potatoes in the chicken bowl, add the remaining 2 tablespoons oil and ½ teaspoon salt and toss to coat. Place the potatoes over the rosemary and garlic.

• 7

  Once preheated, place the pan in the oven and bake for 25 minutes in P1. The oven will automatically switch to P2.

• 8

  The chicken should be golden and cooked through and the potatoes tender. To test if the chicken is cooked, insert a meat thermometer into the thickest part, it should read a minimum of 165°F. To test if the potatoes are cooked, pierce with a knife, it should slide in easily. If not, broil a little longer.

  Tip: The size of the chicken thighs can alter the cooking time. For best results test for doneness 3-5 minutes before the end of the cook. It may need a little more or a little less cooking time, best to keep an eye on it.
• 9

  Transfer the chicken and potatoes to a serving plate and pour over the pan juices.