Spring chicken bake
PREP + COOK TIME
30 MINS SERVES 4
1 tablespoon extra virgin olive oil
10 baby new potatoes, halved
2 small red onions, quartered
4 garlic cloves, sliced
8 sprigs fresh thyme
8 chicken thigh cutlets
2 tablespoons lemon juice
½ cup (125ml) dry white wine
1 cup (250ml) chicken stock
250g cherry truss tomatoes
100g baby spinach leaves
1 tablespoon fresh flat−leaf parsley leaves
Crusty bread, to serve
1 Heat oil in a large casserole dish over medium heat. Add potato and onion, cut-sides down, cooking for 1½ minutes each side or until browned. Add garlic and thyme, stirring for 1 minute or until fragrant. Remove