Chicken and potatoes
Chicken
Chicken and potatoes
This is usually served as a whole chicken with a potato stuffing, but is equally good, as pieces cooked over the potato.
Ingredients
- 1 large onion, sliced
- 70ml olive oil
- 2 garlic cloves, chopped
- 600g potatoes, peeled and diced
- 1 large fennel bulb, diced
- 1 lemon, juiced
- 800g chicken legs
- 15 whole garlic cloves, skin on
- 200g pitted black olives
- leaves from large sprig rosemary
Method
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Step 1
Sauté the onion in 20ml oil for 5 minutes, then add the 2 chopped garlic cloves, the potato and the fennel. Sauté for another 10 minutes and season with salt and pepper. Mix in the lemon juice.
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Step 2
Next, preheat oven to 200°C/Gas Mark 6. Put the potato mixture into a shallow Pyrex dish, season the chicken pieces well, and place on top of the potatoes, skin side up.
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Step 3
Strew the garlic cloves, olives and rosemary around the chicken and brush with the remaining olive oil. Place the dish in the oven and bake for 45 minutes. Serve with a good salad.