Lemon & Herb Roast Chicken With New Potatoes One Pot Dinner
Recipe: #18505
April 16, 2015
Categories: Chicken, Potatoes, British, Sunday Dinner, Oven Roast, Gluten-Free, High Protein, No Eggs, Non-Dairy, Fresh Tomatoes, Bone-in Pieces, Kosher Meat, Chicken Dinner, more
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Ingredients
Nutritional
- Serving Size: 1 (507.5 g)
- Calories 708.8
- Total Fat - 47.7 g
- Saturated Fat - 12.8 g
- Cholesterol - 277.8 mg
- Sodium - 233.9 mg
- Total Carbohydrate - 23.5 g
- Dietary Fiber - 5.5 g
- Sugars - 4.8 g
- Protein - 48.9 g
- Calcium - 73.8 mg
- Iron - 3.5 mg
- Vitamin C - 70 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Heat the oven to 180C/160C fan/gas 4.
Step 2
Cook the potatoes in boiling salted water until tender. Drain and leave until cool enough to handle then squish them slightly using your thumb.
Step 3
Put the chicken thighs in a roasting tin big enough to fit all the ingredients in one layer. Tuck in the lemon wedges, garlic cloves, rosemary and bay leaves and pour over a good glug of olive oil. Season and toss everything together.
Step 4
Cook in the oven for about 15 minutes before adding the tomatoes and potatoes.
Step 5
Spoon over any juices. Return to the oven and continue cooking for another 15 minutes or so until the potatoes are golden brown, the tomatoes have burst and the chicken is tender.
Step 6
Allow to rest for 5 minutes then serve straight from the roasting tin, drizzling the pan juices on top.
Tips
No special items needed.