From 430490952c4f1ccdfce10181650ed2b56f490087 Mon Sep 17 00:00:00 2001 From: Szymon Szukalski Date: Wed, 29 Nov 2023 12:42:57 +1100 Subject: latest export --- Recipes/Chicken & New Potato Traybake.html | 188 +++++++++++++++++++++++++++++ 1 file changed, 188 insertions(+) create mode 100644 Recipes/Chicken & New Potato Traybake.html (limited to 'Recipes/Chicken & New Potato Traybake.html') diff --git a/Recipes/Chicken & New Potato Traybake.html b/Recipes/Chicken & New Potato Traybake.html new file mode 100644 index 0000000..6f15b75 --- /dev/null +++ b/Recipes/Chicken & New Potato Traybake.html @@ -0,0 +1,188 @@ + + + + + + + + +
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Chicken & New Potato Traybake

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+ + + Prep Time: 15 mins + Cook Time: 1 hr and 15 mins + Servings: Serves 2 - 4 + + + Source: + + +

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Ingredients

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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

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Directions

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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.

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Nutrition

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kcal

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