January 08, 2017
Dinner, Main Dish, Beans,
Poultry, Chicken, Vegetables, Potatoes , One-Bowl Does it!, Sunday Dinner, Weeknight Meals, Oven Bake, Gluten-Free, No Eggs, Non-Dairy, Green Beans, Bone-in Pieces, Kosher Meat more
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"From Super Food Ideas September '16"
Preheat oven to 200C/180C fan forced.
Combine garlic, ginger, chilli powder (if using), thyme, oregano, stock and lemon and orange juice in a jug.
Cut 2mm thick slices into the top of each potato, being careful not to cut the whole way through.
Sprinkle onion over the base of a 25cm (12 cup capacity) roasting pan and top with the chicken and arrange potatoes in between chicken pieces.
Pour stock mixture over chicken and potatoes and then sprinkle with paprika and top with orange and lemon slices and then drizzle with oil and season with salt and pepper.
Bake for 50 minutes basing with stock mixture during cooking.
Add beans, pushing into the stock mixture and cook for a further 10 minutes or until chicken and potatoes are golden and cooked through.
Serve sprinkled with extra thyme and oregano.
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