PIRI PIRI CHICKEN BAKE
SERVES 4-6 PREP AND COOK: 1 HOUR
8 chicken thigh cutlets, skin on (1.6kg)
2 tblsps piri piri barbecue seasoning
⅓ cup chicken stock
750g chat potatoes, quartered
250g packet vine-cherry tomatoes
1 red onion, thickly sliced
2 tblsps lemon juice
Lemon wedges and chopped fresh parsley, to serve
1 Combine chicken and seasoning in a large bowl. Toss well to coat.
2 Heat an oiled, large, flameproof roasting pan over a high heat. Add chicken, skin side down. Cook for about 3 minutes on each side, or until golden brown. Transfer chicken to a plate.
3 Add stock to same roasting pan. Bring to the boil. Remove from heat. Arrange potatoes, tomatoes and onion over base of pan. Top with chicken, skin side up. Pour over lemon juice.
4 Cook in a hot oven (200°C) for about 45 minutes, or until chicken is cooked through and potatoes are tender.
