Chicken & Potato Tray Bake

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


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


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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