Baked Chicken With Lemon, Potato & Green Olives
Over a year ago
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Ingredients
- 1kg roasting potatoes. such as desiree
- 1 red onion. peeled and cut into wedges
- 75g green olives
- 1 lemon. sliced
- 50g pancetta. cut into strips
- 2 bay leaves
- 1 tbsp tomatoe paste
- 1 tbsp balsamic vinegar
- 120ml chicken stock
- 1 x 1.7kg chicken. jointed
- 1 tbsp extra virgin olive oil
- sea salt
- freshly ground black pepper
- chopped flat-leaf parsely
Accompaniment
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Method
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1
Preheat the oven to 180C. Cut the potatoes into chunks and place in a roasting tin or ovenproof dish. Scatter over onion, olives, lemon, pancetta and bay leaves. Stir the tomato paste and balsamic vinegar into the chicken stock, then pour over the potatoes. Lay the chicken pieces on top, drizzle with the olive oil and sprinkle with salt and pepper. Roast for 50 mins or until the chicken is golden.
Transfer the chicken pieces to a warm plate, cover with foil and set aside to rest in a warm place. Increase the oven setting to 220C and return the roasting tin or dish to the oven for 10 mins or until the potatoes, onion and lemon slices are well coloured.
Place the chicken back on top of the potatoes, scatter over some chopped parsley, if you like, and serve.
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