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RecipesOne-tray wonder
Adam Liaw
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easyTime:2 hours +Serves:6
- One-tray wonder
- Chicken
- Potato
- Fresh herbs
- Contemporary
- Traybake
- Main course
- Easter
- Family meals
- Comfort food
- Budget
If you prefer breast meat, you can use a whole jointed chicken for this recipe instead of thigh cutlets.
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Ingredients
750g new potatoes
6 chicken thigh cutlets, bone in and skin on
salt and pepper, to season
¼ cup olive oil, plus extra for the tray
6 garlic cloves, peeled and smashed
3 stalks rosemary, leaves stripped
75g butter
lemon wedges, to serve
baby cos lettuce wedges, to serve
Method
Step 1
Put the potatoes in a large saucepan and cover with water. Place on a medium-high heat and bring to a simmer. Simmer for 20 minutes, then drain and allow to cool completely.
Step 2
While the potatoes are cooking, season the chicken cutlets well with salt and pepper and set aside for 20 minutes.
Step 3
Heat a small saucepan over a medium heat and add the olive oil and garlic. Cook the garlic until fragrant but not brown, then stir through the rosemary leaves and butter, allowing it to melt.
Step 4
Heat your oven to 180C fan-forced (200C conventional). Drizzle olive oil onto the bottom of a large roasting dish and arrange the cutlets on top. Cut the cooled potatoes in half and give them a squeeze to break them apart a bit. Place the potatoes around the chicken. Pour the rosemary and garlic oil mix over the top and roast for 1 hour, until the chicken is cooked and the potatoes are crisp (you may need to turn the grill on for the last 10 minutes or so to brown the potatoes and chicken). Serve with wedges of lemon and the baby cos wedges.
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More:
- One-tray wonder
- Chicken
- Potato
- Fresh herbs
- Contemporary
- Traybake
- Main course
- Easter
- Family meals
- Comfort food
- Budget
Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.
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