Hasselback potatoes and roast chicken thighs, featuring goose fat

2015-07-20 19.38.49

I cheated on butter with some goose fat.

I am often in search of simple recipes for the weeknight dinners, and this improvisation will surely be repeated. There is not much to the recipe, apart from the oven temperature and timing.

Preheat the oven to 200 C. Take as many chicken thighs—or chicken thighs and drumsticks—as you need to feed the hungry mouth and put them in a shallow baking dish. Take baby potatoes and cut slits in them, being careful that you do not cut all the way through, and add them to the baking dish. Peel a couple of small onions and add them to the baking dish. Throw around a couple of thyme sprigs. Season generously with salt. Take your goose fat and, if from the fridge, add small chunks all over the potatoes and chicken. If the goose fat is at room temperature, i.e., liquid, drizzle it liberally over the contents of the baking dish. Put in the preheated oven and bake for about 1h and 10 minutes. Enjoy!

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