Tray baked chicken with baby potatoes, rosemary, lemon and olives
15 minutes MINUTES
60 minutes MINUTES
- 1 kg baby potatoes, (larger ones cut in half)
- 1 red onion, peeled cut into segments
- 1/2 cup green olives
- 1 lemon, sliced
- 6 rashers bacon, cut into strips
- 2 bay leaves
- 1 tablespoon tomato paste
- 1 tbsp. balsamic vinegar
- 1/2 cup chicken stock
- 1 Ingham’s whole chicken cut in to 4 pieces
- 3 tbsps. olive oil
- Sea salt and pepper
- Rosemary sprigs plus extra to serve
- Preheat oven to 180C.
- Place potatoes in a roasting tin and scatter over the onion, olives, lemon, bacon, bay leaves and rosemary.
- Stir the tomato paste and balsamic vinegar into the chicken stock, then pour over the potatoes
- Place chicken pieces on top and drizzle with olive oil and season with salt and pepper.
- Roast for 50 minutes until chicken is golden.
- Transfer the chicken pieces to a warm plate and cover with foil.
- Increase the oven setting to 210C and return the roasting tin to the oven for 10 minutes or until the potatoes, onion and lemon slices are well coloured.
- Place the chicken back on top of the potatoes, scatter over some extra rosemary sprigs and serve.
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