Question 1

Can I use boneless chicken thighs or chicken breast instead of bone-in thighs?

Accepted Answer

You can, but you’ll lose some flavour and the crispy skin. Boneless thighs or breasts will cook faster, so keep an eye on them and pull them earlier to avoid drying out.

Question 2

Why aren’t my potatoes getting crispy?

Accepted Answer

It usually comes down to moisture or overcrowding. Make sure the pan isn’t packed too tightly and give them enough time to develop golden edges, not just soften.

Question 3

Do I need to marinate the chicken ahead of time?

Accepted Answer

Not for this recipe. The marinade works while everything roasts, so you still get plenty of flavour without planning ahead.

Question 4

Can I make this ahead of time?

Accepted Answer

You can prep everything earlier in the day and keep it in the fridge, then roast when ready. For best texture, cook it fresh rather than fully ahead.

Question 5

How do I store and reheat leftovers?

Accepted Answer

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven so the chicken skin and potatoes can crisp back up. The microwave works, but you’ll lose that texture.

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