Recipe: Delicious Baked chicken with lemon, potato and green olives
Baked chicken with lemon, potato and green olives. Place potatoes, onion, olives, lemon, pancetta and bay leaves in roasting tin. Chicken thighs, one of the moister cuts, cook with the potatoes in stock on the stove and then finish in the oven in this casy dinner recipe. The cooking liquid, along with garlic, olives, and lemon, turns into a pan sauce.
Add chicken to pan, turning to coat both sides with oil. Place lemons and shallots in pan around chicken. Place potatoes on opposite side of the sheet pan and set bowl aside (you'll use the same bowl for the lemon & olives). You can have Baked chicken with lemon, potato and green olives using 0 ingredients and 5 steps. Here is how you achieve it.
Ingredients of Baked chicken with lemon, potato and green olives
Transfer chicken, lemon slices, and ramps to a serving. Place chicken quarters on prepared baking sheet. Arrange potatoes around chicken on baking sheet. Place chicken pieces in large bowl.
Baked chicken with lemon, potato and green olives instructions
- Preheat oven 180°c,cut the potatoes into chunks and place in roasting tin dish.
- Scatter the onion,olives,lemon and bay leaves,stir in tomato paste and balsamic vinegar into the chicken stock,then pour over the potatoes.
- Lay the chicken pieces on the top, drizzle with olive oil and sprinkle with salt and pepper.
- Roast for 50 to 60 minutes until the chicken is golden and the potatoes cooked enough.
- Scatter over some Parsley and serve.
Season with salt, oregano, pepper, rosemary, and cayenne pepper. Add fresh lemon juice, olive oil, and garlic. Place potatoes in bowl with the chicken; stir together until chicken and potatoes are evenly coated with marinade. Uncover, toss the potatoes around and spoon some of pan juices over the chicken. Scatter olives evenly over chicken and add broth.
