Home
Recipes
Chicken & new potato traybake

Chicken and new potato traybake with lemon wedges

Chicken & new potato traybake

Name: Chicken & new potato traybake
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 4
Cuisine: British
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

Miriam Nice

Save recipe

Serves 2 - 4

Easy

Prep: 15 mins

Cook: 1 hr and 15 mins

A star rating of 4.3 out of 5.58 ratingsRate

loading...

Pop chicken thighs and potatoes in one pot and roast with olives, lemon, garlic and bay leaves for a lazy weekend lunch or dinner

Freezable

Gluten-free

Healthy

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Warm spring vegetables

A star rating of 4.8 out of 5.15 ratings

Wilted spinach with nutmeg & garlic

A star rating of 4.9 out of 5.6 ratings

Ingredients

Nutrition

Units:

MetricUS

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

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving (4)

kcal323

low
fat15g
saturates3g
carbs23g
sugars3g
fibre4g
protein22g
salt0.9g

Method

step 1

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.
step 2

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.
step 3

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.

Recipe from Good Food magazine, April 2015

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.3 out of 5.58 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now