Chicken one-pan

A deliciously simple dish for any night of the week.

2 tbsp olive oil
6 chicken pieces
750g new potatoes, sliced
Large pinch dried thyme
4 garlic cloves, peeled, but left whole
Lemons and oranges, each cut into eight segments
200g jar pitted black olives in brine, drained

1. Heat oven to 180ºC.
2. Arrange the chicken and vegetables in a large baking tray. Season with oil, salt, pepper and herbs making sure all the ingredients are well coated.
3. Roast everything for 45 minutes until the potatoes are soft.
4. Remove the tray from the oven and add the lemons and olives and roast for five minutes more until the chicken and potatoes are completely cooked.
5. To make this dish go further serve with rice.


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