Lemon and herb roast chicken with new potatoes
Prep:
10 mins
Cook:
40 mins
250g new potatoes
8 chicken thighs, with bone
2 unwaxed lemons, each cut into 8 wedges
1 bulbs garlic, cloves separated, unpeeled
2 large sprig of rosemary
2 small bay leaves
A generous glug of olive oil
200g cherry tomatoes
Green salad
Preheat the oven to 180°C.
Boil the potatoes in hot salted water until they become soft. Place in a colander to drain the water and leave them to cool down. Crush them lightly with your fingers.
Place the chicken thighs in a large roasting tin. Put the lemon wedges, garlic cloves, rosemary and bay leaves between the chicken thighs. Top with a good splash of olive oil. Sprinkle with salt and pepper and mix well.
Put in the oven for about 15 minutes then add the potatoes and the tomatoes.
Baste and put back in the oven for about 15 minutes. The chicken should be soft, the potatoes golden and the tomatoes cracked.
Set aside for about 5 minutes. Spoon over the cooking juices and serve with green salad.
Serves
4
Preparation Time
10 minutes
Cooking Time
40 minutes
Main ingredients
Chicken, Vegetables
Recipe Type
Budget, Easy, Family Dinners, Healthy, Quick Meals, One Pot
Special Info
Gluten free, Nut free, Egg free, Pregnant Mums, Dairy free
You can use butternut squash instead of cherry tomatoes. Simply peel and dice the butternut squash into 1cm cubes and add them to the chicken thighs before cooking.
