Baked Chicken With Lemon, Potato and Olives

Submitted by Wendy's Kitchen

"A Bill Granger recipe. Can be doubled easily. Can be made ahead and reheated."

 

• Ready In: 1hr 15mins
• Ingredients: 12
• Serves: 4

ingredients

• 1 kg potato, cut into chunks
• 1 red onion, peeled cut into segments
• 1⁄2 cup green olives
• 1 lemon, sliced
• 50 g pancetta, cut into strips
• 2 bay leaves
• 1⁄2 cup chicken stock
• 1 2⁄3 kg chicken pieces
• 1 tablespoon olive oil
• kosher salt
• fresh ground pepper

• To serve

• Italian parsley, chopped

directions

1. Preheat oven to 180 Degrees Celsius.
2. Place potatoes, onion, olives, lemon, pancetta and bay leaves in roasting tin.
3. Pour over stock.
4. Place chicken pieces on top and drizzle with olive oil. Season.
5. Roast for 50 minutes unil chicken is golden.
6. Remove chicken, place on warm plate and cover with foil.
7. Increase oven temperature to 220 Degrees Celsius.
8. Return roating tin to oven and cook for approx 10 more minutes until potatoes are golden.
9. Place chicken back on top, heat through, sprinkle with parsley and serve.

Reviews

[peetah75]

I tried this yesterday and it was very easy to make and tasted quite good. Next time I may stir the chicken, vegetables and liquid a few times while its baking to see if it makes the chicken more flavorful.