Serve the baked chicken and potatoes with vegetables or with a dish to create it an entire meal.
Ingredients:
• 3 tbsp oil• 500g new potatoes
• 140g giant cellular inexperienced olives
• 1 lemon quartered
• 8 contemporary bay leaves
• 6 garlic cloves, unpeeled
• 4 giant chicken thighs
Bag watercress or dish leaves, to serve
Method:
1. Heat kitchen appliance to 200C/180C fan/gas half-dozen. Pour the oil into an outsizes cooking tin and add the potatoes, olives, lemon quarters, bay leaves and garlic. Toss everything along therefore it’s coated in oil and equally distributed. Add the chicken thighs, skin-side up, and season.2. place the cooking tin within the kitchen appliance and roast for one hour, basting with the pan juices halfway through change of state. After 1 hr, ensure the potatoes are soft and also the chicken is toasted through, then come back to the kitchen appliance for a final fifteen minutes to crisp the chicken skin.
3. take away the cooking tin from the kitchen appliance. move on the cooked garlic cloves with the rear of a spoon, discard the skins, and blend the mashed garlic with the meat juices. Serve with watercress or your favorite dish leaves on the facet.
A solid chicken and potato tray bake with garam masala, turmeric, ginger and garlic - gently spiced and perfect for a family dinner.
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