This Marinated Roast Chicken with a flavorful potato and cabbage salad is the perfect hearty meal for any occasion. The chicken is marinated overnight in a mixture of spices and honey, giving it a rich and tender texture, while the roasted potatoes and fresh salad provide the perfect balance of flavors. This dish is simple to prepare, full of flavor, and sure to impress your family or guests!
Preparation Time: 15 minutes
Marinating Time: 12 hours
Cooking Time: 1 hour + 20 minutes
Total Time: 13 hours 35 minutes
Ingredients:
For the Chicken Marinade:
- 1/4 cup (60ml) vegetable oil
- 1/4 cup (60ml) water
- 2 tsp salt
- 1 tbsp dried garlic
- 2 tbsp paprika
- 1 tsp black pepper
- 2 tbsp tomato paste
- 2 tbsp honey
For the Potato Salad:
- 4 medium potatoes, peeled and chopped
- 1/2 tsp salt (for boiling)
- 1/4 head cabbage, shredded
- 1 green apple, diced
- 1 avocado, diced
- 1/4 cup fresh parsley, chopped
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp mayonnaise
- 2 tbsp sour cream
- 1 tbsp mustard
- 1 tsp wine vinegar
- 2 green onions, chopped
- 1 tbsp fresh dill
- 1 tbsp butter
- 2/3 cup (150ml) warm milk
- 1 onion, chopped
- 1/4 cup vegetable oil
- 1/4 cup butter
Directions:
- Marinate the Chicken:
- In a bowl, mix vegetable oil, water, salt, dried garlic, paprika, black pepper, tomato paste, and honey.
- Coat the chicken in the marinade, cover, and refrigerate for at least 12 hours.
- Roast the Chicken:
- Preheat your oven to 360°F (180°C).
- Place the marinated chicken on a baking sheet and roast for 1 hour or until cooked through and golden brown.
- Prepare the Potato Salad:
- Boil the potatoes in salted water until tender, about 15-20 minutes. Drain and let them cool.
- In a large bowl, combine shredded cabbage, green apple, avocado, and parsley.
- In a separate bowl, mix olive oil, salt, black pepper, mayonnaise, sour cream, mustard, wine vinegar, green onions, and dill.
- Toss the cooled potatoes with the cabbage mixture, then pour the dressing over and toss again to coat evenly.
- Final Steps:
- In a small pan, melt butter and sauté onions until golden.
- Add warm milk to the onions and stir to create a creamy sauce.
- Serve the roasted chicken with the creamy potato and cabbage salad on the side.
Serving Suggestions:
- Pair with a light cucumber salad for added freshness.
- Serve with a glass of chilled white wine, such as Chardonnay.
- Add a side of steamed green beans or asparagus for extra veggies.
- Top the chicken with fresh herbs like rosemary or thyme for added flavor.
- Serve with warm dinner rolls or crusty bread to soak up the juices.
Cooking Tips:
- Let the chicken marinate for at least 12 hours to absorb the flavors fully.
- If you prefer a crispier skin, broil the chicken for the last 5 minutes of cooking.
- Make sure the potatoes are fully tender before draining to avoid any hard bits in the salad.
- If you’re short on time, marinate the chicken for at least 3-4 hours for a quicker prep.
- For extra creaminess in the potato salad, add a bit more sour cream or Greek yogurt.
Nutritional Benefits:
- Chicken: Rich in protein, essential vitamins (like B6 and niacin), and minerals (iron, zinc).
- Potatoes: A great source of carbohydrates, fiber, and vitamin C.
- Cabbage: Packed with vitamin K, fiber, and antioxidants.
- Avocado: Full of healthy fats, fiber, and vitamins E and C.
- Apple: Provides vitamin C, fiber, and antioxidants.
Dietary Information:
- This dish is gluten-free and high in protein.
- Contains dairy (butter, sour cream, mayonnaise), so it’s not suitable for dairy-free diets unless alternatives are used.
- The meal is relatively balanced in terms of fat, carbs, and protein.
Nutritional Facts (per serving, approximate):
- Calories: 450
- Protein: 28g
- Carbs: 35g
- Fat: 25g
- Fiber: 5g
- Sugar: 10g
- Sodium: 800mg
Storage:
- Store leftover chicken and potato salad separately in airtight containers in the fridge.
- The chicken will stay fresh for 2-3 days, and the salad can last for up to 2 days.
- Do not freeze the salad, as the textures may change, but the chicken can be frozen for up to 3 months.
Why You’ll Love This Recipe:
- It’s a complete meal with protein, vegetables, and carbs all in one dish.
- The marinated chicken is juicy and flavorful, with a sweet and savory glaze.
- The potato salad is creamy, tangy, and full of crunch from the cabbage and apple.
- It’s easy to prepare and makes for a delicious and satisfying dinner.
Conclusion:
This Marinated Roast Chicken with Potato and Cabbage Salad is a perfect blend of flavors and textures, making it an ideal dish for any occasion. The rich marinade makes the chicken juicy and tender, while the potato salad offers a fresh contrast. It’s a great meal to serve family or friends and is guaranteed to be a hit. With easy preparation and a flavorful outcome, you’ll find yourself making this recipe again and again.
Frequently Asked Questions:
- Can I use chicken breasts instead of whole chicken?
Yes, chicken breasts will work, but reduce the cooking time to 25-30 minutes. - Can I make the potato salad ahead of time?
Yes, you can prepare the salad a few hours in advance, but it’s best served fresh. - What can I substitute for sour cream?
Greek yogurt is a great dairy-free substitute for sour cream. - Can I marinate the chicken for less than 12 hours?
While 12 hours is ideal, you can marinate it for as little as 4-6 hours if pressed for time. - Can I bake the potatoes instead of boiling them?
Yes, roasting the potatoes with a bit of olive oil and seasoning would add more flavor. - How can I make the dish spicier?
Add more paprika, a pinch of cayenne pepper, or a diced chili pepper to the marinade. - Can I use a different type of vinegar?
Yes, apple cider vinegar works well as a substitute for wine vinegar. - Can I use a different type of apple in the salad?
Any sweet and tart apple will work well, such as Fuji or Granny Smith. - How can I make this dish lower in fat?
Use olive oil instead of butter and sour cream alternatives like Greek yogurt. - Can I freeze leftovers?
Yes, the chicken can be frozen for up to 3 months, but the potato salad is best eaten fresh.