Ingredients
- 2 garlic cloves, minced
- Gingerroot (1cm piece fresh ginger, finely grated)
- 1/2 teaspoon chilli powder (optional)
- 2 teaspoons thyme leaves, fresh plus extra to serve
- 1 tablespoon fresh oregano, chopped leaves plus extra to serve
- 1/3 cup chicken stock
- 1/3 cup lemon juice
- 1/3 cup orange juice
- 500 grams potatoes (baby red delight)
- 1 brown onion (finely chopped)
- 8 small (500 grams) chicken thighs (skin on bone in trimmed)
- 1 teaspoon sweet paprika
- 1 small orange (sliced)
- 1 lemon, whole (sliced)
- 1 tablespoon olive oil (extra virgin)
- 100 grams green string beans (trimmed and cut into thirds)
How to Make
-
Step 1: Preheat oven to 200C/180C fan forced.
-
Step 2: Combine garlic, ginger, chilli powder (if using), thyme, oregano, stock and lemon and orange juice in a jug.
-
Step 3: Cut 2mm thick slices into the top of each potato, being careful not to cut the whole way through.
-
Step 4: 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.
-
Step 5: 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.
-
Step 6: Bake for 50 minutes basing with stock mixture during cooking.
-
Step 7: Add beans, pushing into the stock mixture and cook for a further 10 minutes or until chicken and potatoes are golden and cooked through.
-
Step 8: Serve sprinkled with extra thyme and oregano.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.