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Chicken & new potato traybake

Chicken & new potato traybake

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Rating: 4 out of 5.41 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2 - 4

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
Nutrition: per serving (4)
HighlightNutrientUnit
low inkcal323
fat15g
saturates3g
carbs23g
sugars3g
fibre4g
protein22g
salt0.9g
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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

  • 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.

Goes well with

Recipe from April 2015, April 2015

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Overall rating

Rating: 4 out of 5.41 ratings
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