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Chicken & new potato traybake

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

  • Prep: 15 mins
    Cook: 1 hrs 15 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 323
  • Carbohydrates 23
  • Saturated Fat 3
  • Sugar 3
  • Protein 22
  • Fat 15
  • Fibre 4
  • Salt 0.9

Nutrition per serving

  • Calories 323
  • Carbohydrates 23
  • Saturated Fat 3
  • Sugar 3
  • Protein 22
  • Fat 15
  • Fibre 4
  • Salt 0.9

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

  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.

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