Chicken and new potato traybake
Chicken & new potato traybake
Pop chicken thighs and potatoes in one pot and roast with olives, lemon, garlic and bay leaves for a lazy weekend lunch or dinner
- Serves 4
- Easy
Nutrition per serving
-
Calories 323
-
Carbohydrates 23
-
Saturated Fat 3
-
Sugar 3
-
Protein 22
-
Fat 15
-
Fiber 4
-
Salt 0.9
Ingredients
-
3 tbsp olive oil
-
500g new potatoes
-
140g large pitted green olives
-
1 lemon, quartered
-
8 fresh bay leaves
-
6 garlic cloves, unpeeled
-
4 large chicken thighs
-
bag watercress or salad leaves, to serve
Method
-
Heat oven to 200C/180C fan/gas 6. Pour the olive oil into a large roasting tin and add the potatoes, olives, lemon quarters, bay leaves and garlic. Toss everything together so it’s coated in oil and evenly distributed. Add the chicken thighs, skin-side up, and season.
-
Put the roasting tin in the oven and roast for 1 hr, basting with the pan juices halfway through cooking. After 1 hr, check that the potatoes are soft and the chicken is cooked through, then return to the oven for a final 15 mins to crisp the chicken skin.
-
Remove the roasting tin from the oven. Press down on the roasted garlic cloves with the back of a spoon, discard the skins, and mix the mashed garlic with the meat juices. Serve with watercress or your favourite salad leaves on the side.