Name: Chicken with garlic potatoes and rosemary
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Ingredients: 8 200g chicken thigh cutlets (chicken chops); 800 gram chat potatoes, halved; 30 gram butter, melted; salt and freshly ground black pepper; 2 bacon rashers, chopped coarsely; 2 clove garlic, sliced thinly; 2 tablespoon fresh rosemary leaves; 1/4 cup (30g) green olives

Chicken with garlic potatoes and rosemary

No need to spend hours cleaning up with this delicious one-pot meal. Juicy chicken is roasted to perfection with salty olives, garlic potatoes and a seasoning of rosemary.

Serves 4

Prep

10M

Cook

40M

Total

50M

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Ingredients

8 200g chicken thigh cutlets (chicken chops)

800 gram chat potatoes, halved

30 gram butter, melted

salt and freshly ground black pepper

2 bacon rashers, chopped coarsely

2 clove garlic, sliced thinly

2 tablespoon fresh rosemary leaves

1/4 cup (30g) green olives

Method

1.Preheat oven to very hot, 250°C (230°C fan-forced). Cut 2 deep slashes through the skin and flesh of the chicken to the bone.

2.Place chicken and potato in a large, heavy-based flameproof baking dish. Brush with butter; sprinkle with salt and pepper. Roast, uncovered, for 30 minutes. Add bacon, garlic and rosemary; roast, uncovered, for a further 10 minutes or until browned. Add olives.

Not suitable to freeze. Not suitable to microwave.
Note

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Ingredients

Method

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