Total Time
1hr 5mins
Prep 15 mins
Cook 50 mins

A simple one-pot oven dish. Very tasty and easy, the potatoes cooking in the stock which is enriched by the chicken, olives and lemon. I can't remember where I saw this first and can't find the recipe. So I've been experimenting and this is the closest I can get to the original. Please feel free to amend with your improvements!

Ingredients Nutrition

Directions

  1. finely chop the onions.
  2. peel and halve the potatoes.
  3. de-stone the olives.
  4. bring chicken stock to the boil.
  5. put potatoes, onions, olives and herbs in a deep-sided casserole dish and cover with the hot stock.
  6. add the juice of the lemons.
  7. add seasoning.
  8. place chicken pieces on the top (doesn't matter if they sink, but the skins will brown nicely if they rest on the potatoes).
  9. place in the middle of a 200c for 50 minutes or until the potatoes begin to break up.
  10. serve in bowls with green beans or other green veg.

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