Think You Know How to Make Chicken and Potatoes? Chefs' Secrets Revealed

Think you know how to bake chicken with potatoes in the oven? We thought so too, until we stumbled upon this amazing article, which we discovered purely by chance. Chefs around the world talking about the best roasting methods revealed some secrets we really want to share with you:

1. Want a strong and dominant flavor? Pay attention to the marinade

Professional chefs know that flavor starts with the marinade, which is why they marinate the chicken for at least 30 minutes to let the flavors soak in. The marinade should include balanced ingredients - alongside the acidity of lemon or vinegar, there will always be, just like in life itself, the sweetness of honey or silan.

A chef from France shared that he soaks the potatoes in a bowl with water and salt (!) 30 minutes before roasting to remove excess starch. "This ensures that the potatoes come out crispy on the outside and soft on the inside," he assures (who even thinks of that? Most people add the salt with the seasoning).

2. High heat

The roasting must first be done at a temperature of at least 220 degrees because the high temperature browns the chicken and gives the potatoes a nice caramelization. The high heat roasting is initial and must be done uncovered, and for only 20 minutes.

3. Separation with a rack

Chefs usually do not place the chicken with the potatoes but on a special rack set above the potato tray. This way, the juices from the chicken drip onto the potatoes, giving them a deep and juicy flavor.

4. Rest and delight

When the chicken is ready, do not serve it immediately, but let it rest on the side for 5 minutes before serving to allow its juices to disperse.