Chicken with Hasselback Potatoes
Chicken with hasselback potatoes is a one-tin dinner that looks far fancier than the effort it takes. The potatoes are sliced into thin fans that crisp at the edges and soak up garlic and thyme butter, while paprika-rubbed chicken breasts join them for the last half of roasting. The potatoes get a head start because they take longer than the chicken, so everything finishes together in about 75 minutes.
- Total
- 1 h 15 min
- Prep
- 20 min
- Cook
- 50 min
- Serves
- 4
- Per serving
- 490kcal
Getting the potatoes right
The chopstick trick is the easiest way to make hasselback potatoes: the sticks stop the knife going all the way through, so you can slice quickly without breaking the base. Slice thinly, because thick slices stay dense rather than fanning out and crisping. A little butter between the slices in the second half of cooking, rather than at the start, stops it burning before the potatoes are tender.
Chicken with hasselback potatoes works well with whatever herbs you have. Rosemary or sage can replace the thyme, and a pinch of smoked paprika in the butter adds extra depth.
Step-by-step chicken with hasselback potatoes
Tap a time to start a timer.
- Slice the potatoes Heat the oven to 200°C (180°C fan), gas 6. Wash the potatoes and set each one between two chopsticks or wooden spoon handles. Cut thin slits about 3mm apart along the potato, stopping when the knife touches the chopsticks so the slices stay joined at the base.
- Roast the potatoes Put the potatoes cut-side up in the roasting tin. Drizzle with 1 tbsp of the oil and sprinkle over ½ tsp of the salt. Roast for .
- Make the garlic butter and season the chicken Mix the melted butter with the garlic and thyme. Pat the chicken dry with kitchen paper and rub it with the remaining oil, the paprika, the remaining ¼ tsp salt and the pepper.
- Add the chicken Take the tin out of the oven and brush the potatoes with half of the garlic butter, working it into the slits. Push the potatoes to the sides, add the chicken, and return the tin to the oven for .
- Baste and check After , brush the potatoes with the rest of the butter. The chicken is ready when the thickest part reaches 75°C, with no pink meat and clear juices, and a skewer slides easily into the potatoes.
- Rest and serve Cover the chicken loosely with foil and rest for . Spoon the buttery juices from the tin over the potatoes and chicken before serving.
What to serve with it
The tin already holds the starch and protein, so all it needs is something green: steamed tenderstem broccoli, green beans or buttered peas. A spoonful of the garlicky juices from the tin works as a simple sauce. If you prefer darker meat, a chicken thigh traybake uses the same one-tin approach, and for a creamier potato side, try chicken with dauphinoise potatoes.
Common problems and fixes for chicken with Hasselback Potatoes
- The potato fans do not open up.
- The slits are probably too thick or too shallow. Cut them about 3mm apart, almost all the way through, and roast the potatoes cut-side up so the heat can reach between the slices.
- The potatoes are still firm in the middle when the chicken is ready.
- Choose potatoes of a similar size, about 100g each. If you only have large ones, halve them lengthways, cut the slits and give them a further 10 minutes on their own before adding the chicken.
- The chicken breasts dry out.
- Take them out as soon as the thermometer reads 75°C rather than going by time alone. Rest them for the full 5 minutes, covered, and spoon over the buttery tin juices.
Frequently asked questions about chicken with Hasselback Potatoes
How long does chicken with hasselback potatoes take to cook?
The potatoes roast for 25 minutes on their own, then everything cooks together for another 25 minutes at 200°C (180°C fan), gas 6. Add 5 minutes for resting and 20 minutes for slicing the potatoes.
Which potatoes are best for hasselback potatoes?
Small floury potatoes such as Maris Piper or King Edward crisp up nicely at the edges and go fluffy in the middle. Baby potatoes also work, but they are fiddly to slice and need about 10 minutes less in the oven.
Can I use chicken thighs instead of breasts?
Yes. Use 8 bone-in, skin-on thighs, add them to the tin after the potatoes have had 10 minutes, and roast for 40–45 minutes until they reach 75°C and the juices run clear.
How do I reheat the leftovers?
Keep them covered in the fridge for up to 2 days. Reheat in the oven at 200°C (180°C fan), gas 6, for 15–20 minutes until steaming hot all the way through, which also re-crisps the potatoes.
How did you like the recipe?
4.9 / 5 · 42 ratings
