Baked chicken with lemon, potato and olives


Dinner tonight, September 29, 2016
What a great dish, so tasty and would be great if you have dinner guest or just for a everyday dinner.
4 servings

  • 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 ( I used bacon )
  • 2 bay leaves
  • 1 tablespoon tomato purée
  • 1 tablespoon balsamic vinegar
  • 120 ml chicken stock
  • 1.7 kg chicken, jointed
  • 1 tablespoon extra virgin olive oil
  • sea salt
  • freshly ground black pepper
  • chopped flat-leaf parsley, (optional)

1) 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

7) 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 over some chopped parsley, if you like, and serve

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