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    All in ONE PAN

    Mar 23, 2022 5 minutes

    CHICKEN AND POTATO TRAYBAKE

    SERVES 4 PREP AND COOK: 90 MINS

    2 tblsps olive oil
    500g baby chat potatoes
    140g pitted green olives
    1 lemon, quartered
    6 garlic cloves, unpeeled
    4-6 chicken thighs cutlets, with skin on, trimmed

    1 Place oil in a large roasting pan. Add potatoes, olives, lemon quarters and garlic. Toss to combine. Add chicken cutlets skin-side up. Season with salt and pepper.

    2 Cook in a moderate oven (180°C) for about 1 hour and 15 minutes, basting with pan juices halfway through, or until chicken is cooked and potatoes are tender.

    3 Remove roasting pan from oven. Press down on roasted garlic cloves with back of a spoon, discard skins, and mix mashed garlic with pan juices.

    4 Serve with salad (optional).

    Top tips

    Chicken thigh cutlets can be replaced with chicken thighs –

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