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Chicken & Potato Tray Bake

October 17, 2017

Here is another delicious yet nutritious recipe to help inspire you to eat healthy. Easy to prepare - let me know what you think!

 

 

 

Ingredients:

3 tbsp olive oil
500g new potatoes
140g large pitted green olives
1 lemon cut into 4
8 fresh bay leaves
6 garlic cloves, unpeeled
4 large chicken thighs
bag of watercress or salad to serve

Instructions:

Step 1. 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.

 

Step 2. 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.

 

​Step 3. 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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