Chicken & new potato traybake

Chicken & new potato traybake

  • 1
  • 2
  • 3
  • 4
  • 5
(6 ratings)

Prep: 15 mins Cook: 1 hr, 15 mins

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

Nutrition and extra info

  • Freezable
  • Healthy
  • Gluten-free

Nutrition: per serving (4)

  • kcal323
  • fat15g
  • saturates3g
  • carbs23g
  • sugars3g
  • fibre4g
  • protein22g
  • salt0.9g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 500g new potatoes
    New potatoes

    New potatoes

    n-ew po-tate-oes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

  • 140g large pitted green olives
  • 1 lemon, quartered
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 8 fresh bay leaves
  • 6 garlic cloves, unpeeled
  • 4 large chicken thighs
  • bag watercress or salad leaves, to serve
    Watercress

    Watercress

    wort-er-cress

    With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…

Method

  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.

  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.

  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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
BigRedTone
17th Jan, 2017
2.55
Great in principle, but the chicken doesn't need nearly that long - thought i might get away with it due to high fat content but not at all. Great template for a midweek winter meal tho.
Lorellay
30th Oct, 2016
This recipe is great. I made it tonight & both, myself and my husband loved it.
vowen
27th Sep, 2016
5.05
Amazing recipe. So simple yet pretty impressive looking. Definitely use skin on new potatoes or they just wouldn't crisp up as much. This is amazing!
Bezza94
17th Sep, 2016
5.05
Loved this recipe i used chicken breast and no olives also added lemon and garlic seasoning on the chicken it was amazing the chicken had the lemon flavour all through and whole dish was so good defo repeating this dish again
Minoo's picture
Minoo
5th Apr, 2016
This is such an easy recipe. Barely any prep, just a bit of patience needed for letting it roast. I had skinless boneless chicken thighs and big potatoes to use up so I used them instead, cutting the potatoes to roughly the size of new potatoes which worked well. The chicken did dry out a bit because it lacked the skin and crispy skin would have been a great addition, but we enjoyed it nonetheless.
Frantic Flapjack
11th Jun, 2015
3.8
This worked very well although I roasted the potatoes separately. Served with broccoli. Husband loved it.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.