Pop chicken thighs and potatoes in one pot and roast with olives, lemon, garlic and bay leaves for a lazy weekend lunch or dinner
3 tbsp olive oil
500g new potatoes
140g large pitted green olives
1 lemon, quartered
8 fresh bay leaves
6 garlic cloves, unpeeled
4 large chicken thighs
bag watercress or salad leaves, to serve
Heat panggangan 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 panggangan 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 panggangan for a jawaban 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.
Nutrition per serving
Saturated Fat 3
From BBC Good Food