Chicken with lemon, garlic, herbs and potatoes
- November 2014
- Serves 4
- Hands-on time 20 min, oven time 30-40 min
This midweek, one-pan roast is full of Mediterranean flavours. We use chicken thighs here so it’s an inexpensive, yet succulent dish.
- 18.1g (4.1g saturated)
- 14g (1.5g sugars)
- 300g waxy potatoes, such as charlotte
- 1 garlic bulb
- 1 large lemon
- 2 fresh oregano sprigs
- 2 fresh thyme sprigs
- 20 pitted kalamata olives
- 100ml dry white wine
- 8 free-range chicken thighs
- Olive oil for drizzling
- Small bunch fresh parsley
- Heat the oven to 200°C/ fan180°C/gas 6. Chop the potatoes into chunks. Slice the garlic bulb horizontally. Slice the lemon and toss with the potatoes, oregano and thyme, garlic, olives and wine in a roasting tin large enough to fit everything in.
- Heat a pan over a medium heat. Rub the chicken thighs with olive oil, season and fry, skin-side down, for 8-10 minutes until golden. Quickly brown on the other side, then transfer to the roasting tin. Drizzle with more olive oil.
- Roast for 30-40 minutes or until the thighs are cooked (the juices will run clear when the thickest part of each thigh is pierced with a skewer). Remove from the oven and rest for 5 minutes, covered with foil. Chop the parsley, then toss through to serve.
Add a jar of roasted red peppers, drained, rinsed and chopped, to the tin before you roast the potatoes.
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