Loosely cover the baking dish with aluminum foil and place it in the preheated oven. Bake for approximately 35 minutes. During this time, the potatoes will begin to soften, and the chicken will release juices that blend with the cream and spices.
6. Finish roasting the chicken until golden
After 35 minutes, carefully remove the foil, taking care to avoid the hot steam. Return the dish to the oven and roast for another 30–40 minutes until the chicken is golden brown and the potatoes are completely tender.
The exact time depends on the size of the individual pieces of meat. The chicken must be cooked through to the bone. The most reliable way to check is with a kitchen thermometer; the temperature in the thickest part of the meat should reach at least 74°C, ensuring the probe does not touch the bone.
If you prefer crispier skin, you can increase the temperature or briefly switch on the top heating element for the last few minutes. Keep a close eye on the dish to prevent the surface from burning.
7. Let the dish rest
Remove the finished dish from the oven and let it rest for approximately 5–10 minutes. During this time, the creamy sauce will thicken slightly, and the meat…
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