Roasted Chicken with Cassava

Instructions

1. 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. 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. 3

   In the same pan, add minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.

4. 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. 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. 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. 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. 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. 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.