0:15 Prep | 1:00 Cook | 6 Servings | Capable cooks
Need a simple recipe for dinner tonight? This aromatic chicken bake will impress your guests, and best of all, it’s all done in one dish! See notes section for Low FODMAP diet tip.
1 tablespoon olive oil
6 small (about 600g) chicken drumsticks
6 (about 1.5kg) chicken thigh cutlets
1kg chat (small coliban) potatoes, halved
2 ripe tomatoes, finely chopped
95g (1/2 cup) kalamata olives
2 garlic cloves, peeled, thinly sliced
2 sprigs fresh rosemary, leaves picked
125ml (1/2 cup) dry white wine
Sea salt flakes
Freshly ground black pepper
Preheat panggangan to 200°C. Heat the oil in a 3L (12-cup capacity) flameproof, ovenproof baking dish over medium heat. Add the chicken drumsticks and cook, turning occasionally, for 5 minutes or until browned all over. Transfer to a plate and cover with foil to keep warm. Repeat with the chicken thigh cutlets.
Add the potato to the dish and cook, turning occasionally, for 5 minutes or until golden. Remove from heat. Add the chicken to the potato in the dish and top with tomato, olives and garlic. Sprinkle with rosemary. Pour over the wine. Season with salt and pepper.
Bake in panggangan for 45 minutes or until the chicken is cooked through and potato is tender. Serve immediately.
Low FODMAP diet tip: Make this a low FODMAP recipe by omitting garlic, and replacing olive oil with garlic-infused olive oil.
Author: Michelle Southan Image credit: Ben Dearnley Publication: Australian Good Taste