Whole foods recipe for 2 - 4 people, takes only 15 mins; recipe has olive oil, new potato, green olive, lemon, bay leaf, garlic clove, chicken thigh and watercress.
Chicken & new potato traybake
Course: Whole foods
Servings
2 - 4
servings
Prep time
15 mins
Ingredients
- Garlic Clove: 6 garlic cloves, unpeeled
- Olive Oil: 3 tbsp olive oil
- Lemon: 1 lemon, quartered
- Bay Leaf: 8 fresh bay leaves
- Green Olive: 140g large pitted green olives
- Watercress: bag watercress or salad leaves, to serve
- New Potato: 500g new potatoes
- Chicken Thigh: 4 large chicken thighs
Directions
- 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.
