Roasted Chicken with Cassava
Prep
20 mins
Cook
50 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in just over an hour and feels way more impressive than the effort it takes. The chicken roasts until golden and tender while cassava root, a nutritious starch packed with fiber and resistant starch, cooks alongside it and absorbs all those wonderful herby, garlicky flavors. Everything goes in one pan with fresh thyme and rosemary, making cleanup a breeze. It's comfort food that nourishes you, costs just a few dollars to make, and tastes like you spent far more time in the kitchen than you actually did.
Ella x
Ingredients
- 1whole chicken(cut into 8 pieces, about 1.5 kg)
- 800 gramscassava root(peeled and cut into 3cm cubes)
- 5 tablespoonsolive oil
- 6garlic cloves(minced)
- 3 sprigsfresh thyme
- 2 sprigsfresh rosemary
- 1lemon(halved)
- 1½ teaspoonssea salt
- 1 teaspoonblack pepper(freshly ground)
- 1 teaspoonpaprika
- 250 milliliterschicken broth
- 2bay leaves
Detail level
Instructions
- 1
Pat the chicken pieces dry with paper towels and season all sides generously with sea salt, black pepper, and paprika, ensuring even coverage.
Tip: Drying the chicken helps it develop a better golden crust during roasting.
- 2
Heat olive oil in a large roasting pan over medium-high heat, then sear the chicken pieces skin-side down for 4-5 minutes until golden brown. Flip and sear the other side for 3 minutes, then remove and set aside.
Tip: Searing locks in juices and creates a flavorful crust.
- 3
In the same pan, add minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.
- 4
Add the cassava cubes to the pan and toss with the garlic and remaining oil, spreading them in a single layer around the pan.
Tip: Even spreading ensures the cassava roasts uniformly.
- 5
Return the seared chicken pieces to the pan, nestling them among the cassava. Tuck the thyme sprigs, rosemary sprigs, bay leaves, and lemon halves around the chicken.
- 6
Pour the chicken broth into the pan around the chicken, being careful not to pour over the skin. Cover the pan tightly with foil.
Tip: Covering traps steam which keeps the chicken moist while the cassava cooks.
- 7
Roast in a preheated 200°C (400°F) oven for 35-40 minutes until the chicken reaches an internal temperature of 75°C (165°F) at the thickest part of the thigh.
Tip: Use a meat thermometer to ensure the chicken is fully cooked without overdrying.
- 8
Remove the foil in the last 5 minutes of cooking to allow the chicken skin to crisp up further and the cassava to develop golden edges.
- 9
Let the roasted chicken and cassava rest for 5 minutes before serving, allowing the juices to redistribute throughout the meat.
Tip: Resting ensures juicier, more tender chicken.
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