Lucy Tweed's One-Pan Chicken with Potatoes + Olives!

You know those times when a recipe comes along and it’s just so GOOD and so simple that you just can't help but make it again and again? Yeah, well our foodie guru Lucy Tweed of @everynightoftheweek has done just that again with her One Pan Chicken with Potatoes and Olives recipe!! 

We couldn't keep this gem to ourselves… because the weeks are long, and a nutritious, yummy & family-friendly dinner on the table in less than an hour is a miracle/win. Scrap that; it’s both - enjoy!

SERVES: 6.

PREP TIME: 1 hr (although, you could cut this time down to 40mins if you pre boil and store the potatoes in the fridge).

DIFFICULTY: Easy.

INGREDIENTS

Chicken and potatoes

6 chicken thighs, skin on bone in

1 red onion, peeled sliced

6 medium red potatoes, cut into wedges

120 gm mixed olives (any you like, pitted or not)

1 ts green pepper corns

1 lemon juiced

1 ts paprika

6 small sprigs thyme (about 1 tbs)

1 tbs dijon

500 ml GOOD BONES TO GO Chicken Broth

1 c frozen peas

Lemon Parsley Aioli

1 jar GOOD FAT Aioli

1 large handful of parsley, finely chopped (about 2 tbs)

1 lemon zested (1 tbs)

Mix well, season w salt

Place back in jar to store.

Keep in fridge for up to 3 weeks.

METHOD

  • Preheat the oven to 200’c fan.

  • In on oven proof dish, along with1 tbs olive oil, place the chicken skin side down and brown over medium heat until really golden. 5-7 mins one side only. Remove and set aside. Season skin w salt.

  • Do not clean out the pan.

  • In a large bowl toss together potatoes onion, olives peppercorns mustard thyme lemon juice and paprika.

  • Carefully place the potatoes mix into the pan with any remaining chicken fat. Toss to coat.

  • Pour in chicken bone broth.

  • Place into oven for 30mins. (you can skip this step and jump straight to nestling in chicken if using pre-cooked spuds, but also reduce broth to about 250ml).

  • Remove from oven, nestle in chicken thighs skin side up and cook for a further 30-35mins.

  • Once chicken is cooked through and completely golden, remove from oven and sprinkle the peas in and about the chook.

  • Serve w parsley lemon mayo.

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