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Friday 24 November 2017
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BAKED CHICKEN WITH LEMON, POTATO AND OLIVES

BAKED CHICKEN WITH LEMON, POTATO AND OLIVES

 

Ingredients: (BAKED CHICKEN WITH LEMON, POTATO AND OLIVES)

1 kg roasting potatoes, such as Desiree
1 red onion, peeled and cut into wedges
75 g green olives
1 lemon, sliced
50 g pancetta, cut into strips
2 bay leaves
1 tbsp tomato purée
1 tbsp balsamic vinegar
120 ml chicken stock
1.7 kg chicken, jointed
1 tbsp extra virgin olive oil
sea salt
freshly ground black pepper
chopped flat-leaf parsley, (optional)

Directions: (BAKED CHICKEN WITH LEMON, POTATO AND OLIVES)

 

Preheat the oven to 180C/Gas 4
Cut the potatoes into chunks and place in a roasting tin or ovenproof dish
Scatter over the onions, olives, lemon, pancetta and bay leaves
Stir in the tomato paste and balsamic vinegar into the chicken stock, and then pour over the potatoes
Lay the chicken pieces on top, drizzle with the olive oil and sprinkle with salt and pepper
Roast for 50 minutes or until the chicken is golden
Transfer the chicken pieces to a warm plate, cover with foil and set aside to rest in a warm place
Increase the oven setting to 220C/Gas 7 and return the roasting tin or dish to the oven for 10 minutes or until the potatoes, onion and lemon slices are well covered.
Place the chicken back on top of the potatoes, scatter ove

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BAKED CHICKEN WITH LEMON, POTATO AND OLIVES
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