THIS hearty potato and chicken recipe practically cooks itself!
Perfect for busy weeknights or as a lazy alternative to a Sunday Roast, this chicken traybake needs to be in your recipe rotation.
Ingredients:
1kg chicken cutlets
1 kg potatoes
¼ cup oil
¼ cup lemon juice
6 garlic cloves
1 tsp mixed spice
1 tsp paprika
2 tsp salt
1 tsp black pepper
¼ teaspoon chillies (optional)
How to prepare:
Preheat your oven to 200 degrees Celsius
Wash your chicken and potatoes and chicken and pat dry.
Use baby potatoes sliced in half but you can use a larger variety of potatoes cut into quarters or roughly 1 inch pieces.
Put them in a casserole dish or oven tray.
In a bowl put oil, lemon juice, garlic, paprika, salt and black pepper mix thoroughly.
Pour over the chicken and potatoes and massage them and let to rest for 30mins to an hour for the flavour to soak in.
Place in the oven and bake at 200 degrees Celsius and roast for 1 hr, basting with the pan juices halfway through cooking.
After 1 hr, check that the potatoes are soft and the chicken is cooked through, then return to the oven for a final 15 minutes to crisp the chicken skin.
It comes out so nice and juicy.
Takeaway;
Chicken thighs: For best flavour use boneless, skinless thighs instead of chicken breast.
Chicken thighs stay juicy and tender, even with a long cook time, and have TONS of flavour.
Chicken drumsticks work very well in this recipe too, and I often do a mix of thighs and drumsticks.
Garlic: Use fresh garlic. Avoid jarred or anything pre-chopped. – Online.
