Oven Roasted Chicken Thighs and Potato Wedges


A quick, easy oven-roasted chicken thighs with Ariosto spice mix, fresh rosemary and maple syrup.

  • 2 / 550 g Chicken thighs
  • 5 Potatoes, peeled and cut into wedges
  • 1+1/2 tbsp Ariosto seasoning for meat
  • 2 tbsp Duck fat, melted (or olive oil)
  • 8 Grape tomatoes
  • A few sprigs of fresh rosemary
    ©angiesrecipes
  • 1 tbsp Maple syrup
  1. Heat oven to 200C/400F. Thoroughly clean the chicken legs with warm water and drain. Make a couple of slits on the meaty part of chicken thighs. Peel the potatoes and cut into wedges.
  2. Place the cleaned chicken legs and the prepared potato wedges in a shallow baking tray, add in Ariosto seasoning and melted duck fat, then toss until well-coated. Add in grape tomatoes and rosemary sprigs.
  3. Bake for 35 minutes until chicken and potatoes are fork tender. Brush the chicken with maple syrup and broil for 5 minutes.

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