Chicken and Olive Traybake with Lemon Potatoes
Ingredients
Serves 4- 8bone-in skin-on chicken thighs
- 900gpotatoes, cut into 3cm chunks
- 100gpitted green olives
- 8garlic cloves, unpeeled
- 2lemons, 1 juiced and 1 cut into wedges
- 2 tspdried oregano
- 3 tbspolive oil
- 150mlchicken stock
- fine salt
- black pepper
- 300ggreen beans, trimmed
- 1 tbspextra virgin olive oil
- 15gparsley, chopped
Method
- Heat the oven to 200C fan. Toss the potatoes, garlic cloves and lemon wedges in your largest roasting tray with 2 tablespoons of the olive oil, half the oregano, a teaspoon of salt and plenty of pepper. Pour the stock and lemon juice into the tray around them.
- Pat the chicken skin dry, rub with the remaining oil and oregano and season well. Sit the thighs skin-side up on top of the potatoes so the skin is exposed and the potatoes sit in the liquid.
- Roast for 35 minutes, then scatter the olives around the chicken and roast for 10 minutes more until the chicken skin is crisp and deep golden, the juices run clear at the bone, and the potatoes are tender and browned on top while soft and lemony underneath.
- Cook the green beans in boiling salted water for 4 minutes until tender, drain, and toss with the extra virgin olive oil and parsley.
- Squeeze the soft roasted garlic out of its skins over the potatoes. Serve two thighs each with the potatoes, olives and tray juices, and the beans alongside.
Per serving
- kcal
- 658
- protein
- 51g
- fibre
- 10.3g
- carbs
- 55g
- fat
- 27.3g
Cook this in Chop it
Get the app to scan your fridge, plan the week, and shop in one tap.