(submitted by Sir Oliver)


This won’t take you more than five to ten minutes to prepare, and no more than twenty in the oven. The recipe here is for two, but you can multiply it for the whole home. It makes for a fast but gourmet special dinner with a simple soup, some salad, rice, and/or garlic toast, and white wine for those inclined. Don’t worry if you don’t have any rosemary. There are other alternatives listed later in the recipe.

(Serves 2)


  • 3 medium sized potatoes (wash, but leave the peels on.)
  • one chicken thigh (You could use chicken breast, but it is rather tough)
  • a few cloves of garlic. (unpeeled.)
  • salt
  • freshly ground black pepper
  • rosemary (You can use dried or fresh..the latter is always preferred. Other options are cumin, milled coriander, or thyme)


  1. Cut the potatoes into eighths or sixths as desired. Place in a microwaveable bowl with a small amount of water…just a centimeter or two…and microwave until half cooked. (Alternatively you can steam or noil them, but they’re going in the oven later for 20 minutes, so they don’t have to be all the way cooked.)
  2. Place the potatoes into a bowl with the unpeeled cloves of garlic and drizzle a little oil over. Add salt and pepper to taste and then rosemary. Cut the chicken thingh into quarters and mix in with the rest of the ingredients. (You can also add carrots, onions, sweet potato, steamed pumpkin, etc. This is the most basic recipe.)
  3. Turn the potatoes, garlic, and chicken out onto a baking tray. bfpr.jpg
  4. Bake at 200 C for 20-25 minutes.