This really couldn’t be easier, everything in the one pan and shoved in the oven. New potatoes haven’t quite landed in Ireland yet but we chopped up some waxy ones which worked pretty well. Lemon, olives, bay, chicken & garlic – made for each other! Serve with a green salad.
Wine Suggestion: a joyously inexpensive southern French white, the Les Terrasses de la Negly, a Sauvignon Blanc, Muscat Petit Grains and Muscat d’Alexandria blend. One highly popular grape with two that are deeply out of fashion. The wine: easy, fruity, fresh and with texture to work with the food.
Chicken & new potato traybake – serves 2
- 3 tbsp olive oil
- 500g new potatoes
- 140g large pitted green olives
- 1 lemon, quartered
- 8 fresh bay leaves
- 6 garlic cloves, unpeeled
- 4 large chicken thighs
Heat the oven to 200C/180C fan/Gas 6.
Pour the olive oil into a large roasting tray, then add the potatoes, olives, lemon, bay leaves, and garlic. Toss to coat everything in the oil, then nestle in the chicken thighs, skin-side up of course, and season well.
Put the dish in the oven and cook for an hour, basting half-way through. Check the chicken and potatoes are cooked, then return to the oven for a final 15 minutes to crispy up the chicken skin.
Remove the tin from the oven and squash the roasted garlic, discard the papery skin and stir the garlic into juices. Serve with a green salad, we had peppery watercress.
(Original recipe from BBC Good Food)
Jono & Jules do food & wine 
Leave a Reply