Chicken & new potato traybake
By Miriam Nice
Pop chicken thighs and potatoes in one pot and roast with olives, lemon, garlic and bay leaves for a lazy weekend lunch or dinner
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Prep:15 mins
Cook:1 hrs 15 mins
- Serves 4
- Easy
Nutrition per serving
-
kcal 323
-
fat 15g
-
saturates 3g
-
carbs 23g
-
sugars 3g
-
fibre 4g
-
protein 22g
-
salt 0.9g
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.
