Name: Lemon and garlic baked chicken
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: 60 gram butter, at room temperature; 2 tablespoon chopped flatleaf parsley, plus 2 tbsp extra; 2 teaspoon grated lemon zest; 2 clove garlic, crushed; 4 small chicken thigh cutlets; 4 small chicken drumsticks; cooking oil spray; 600 gram chat (baby) potatoes, halved; 1/3 cup green olives, pitted, thinly sliced; 2 medium tomatoes, seeded, finely chopped; 1 tablespoon vegetable or olive oil; steamed green beans, to serve

Ingredients

60 gram butter, at room temperature

2 tablespoon chopped flatleaf parsley, plus 2 tbsp extra

2 teaspoon grated lemon zest

2 clove garlic, crushed

4 small chicken thigh cutlets

4 small chicken drumsticks

cooking oil spray

600 gram chat (baby) potatoes, halved

1/3 cup green olives, pitted, thinly sliced

2 medium tomatoes, seeded, finely chopped

1 tablespoon vegetable or olive oil

steamed green beans, to serve

Method

1.Preheat oven to hot, 200°C (180°C fan-forced).

2.Combine butter, parsley, zest and garlic in a small bowl. Carefully loosen skin on chicken pieces then push butter mixture under skin.

3.Place chicken, skin side up, on a large baking tray; spray with oil. Bake 20-25 minutes, or until chicken is golden brown and cooked.

4.Place potato in a large, microwave-safe bowl. Cover with plastic wrap. Microwave on high (100%) 5 minutes, or until almost tender.

5.Transfer potato to a baking tray; spray with oil. Season. Bake 15-20 minutes, or until golden brown and tender.

6.Combine olives, tomato, extra parsley and oil in a small bowl. Top chicken with salsa. Serve with potato and beans.

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Ingredients

Method

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