One Pan Mediterranean Roast Chicken by Jo Pratt

One pan Mediterranean roast chicken recipe by Jo Pratt
Prep in Prep in:
10 mins
Cook in Cook in:
40 mins
Serves Serves:
4
Per Serving %RI
Kcals 554 28
Fat 19.9g 28
Sat Fat 5.9g 30
Salt 1.7g 28
Sugar 16.2g 18

Method

This is inspired by Mum’s mid week dinner dish where she roasted a chicken and cooked several trimmings to go with it – tasty, but so time consuming. My version is much simpler using chicken thighs, rather than the whole bird, plus seasonal veg, including Maris Piper potatoes - cooked in one roasting tray.  Try it mid-week, or if you have if you have a house full as a simplified Sunday lunch. If you want a slightly less indulgent dish you can leave out the chorizo or lardons, but these do add lovely flavours to the dish.

1. Pre-heat the oven to 220ºC /fan 200ºC/gas 7 while you prepare your vegetables and chicken.

2. Pop the potatoes in a shallow microwaveable dish and pour over 2 tbsp water.  Cover with cling film, piercing a hole in the top and microwave on high (based on a 750watt microwave) for 5 minutes.

3. Meanwhile put the chicken, chorizo or lardons (if using), peppers, onion, carrots, rosemary and olive oil in a large roasting tray.

4. Add the partially cooked potatoes and toss everything together so it is coated in olive oil and season with salt and pepper.  Squeeze over the lemon juice, season and put in the oven for 30 minutes.

5. After 30 minutes turn everything around in the tray and add the tomatoes (and olives, if using) and return to the oven for a further 15 minutes or until the potatoes are golden and cooked through.  

Ingredients

750g Maris Piper potatoes, peeled and quartered

8 chicken thighs, skinless and boneless

150g diced chorizo or bacon lardons

1-2 red, yellow or orange peppers, seeded and cut into wedges

1 large red onion, peeled and cut into 8 wedges

3 carrots cut into chunks

2 stalks rosemary

1.5 tbsp olive oil (2 tbsp olive oil if not using chorizo or lardons)

Juice of 1 lemon

About 20 cherry or baby plum tomatoes

Large handful of green olives, plain or stuffed with pimento or anchovies (optional)

750g Maris Piper potatoes, peeled and quartered 8 chicken thighs, skinless and boneless 150g diced chorizo or bacon lardons 1-2 red, yellow or orange peppers, seeded and cut into wedges 1 large red onion, peeled and cut into 8 wedges 3 carrots cut into chunks 2 stalks rosemary 1.5 tbsp olive oil (2 tbsp olive oil if not using chorizo or lardons) Juice of 1 lemon About 20 cherry or baby plum tomatoes Large handful of green olives, plain or stuffed with pimento or anchovies (optional)

You may also like

Indian spiced potato and coconut curry with sambal and mint chutney

Indian spiced potato and coconut curry with sambal and mint chutney

Indian spiced potato and coconut curry with sambal and mint chutney

Enjoy a taste of India with this spiced potato and coconut curry. With a hint of sambal and delicious homemade chutney, this dish is sure please any crowd.

  • Prep in: 15 mins
  • Cook in: 25 mins
Spicy Mexican jacket recipe

Spicy Mexican Jacket

Really simple to make, and pretty tasty too!  Why not mix up a bowl of the filling and share around the table - there'll always be room for more with this one!

  • Prep in: 10 mins
  • Cook in: 30 mins
Sri Lankan Beef and Potato Curry

Sri Lankan Beef and Potato Curry

Sri Lankan Beef & Potato Curry Recipe

This creamy, aromatic curry is a really comforting dish that is simple to prepare but perfectly satisfying.

  • Prep in: 10 mins
  • Cook in: 40 mins
Fragrant Malaysian fish and potato light curry recipe

Low sat fat

High protein

Fragrant Malaysian Fish and Potato light curry

Enjoy authentic Malaysian flavours with this brilliant curry - Using prawns, cod and salmon, this is a fragrant and delicious dish with punchy aromatic flavours.

  • Cook in: 20 mins
ADHB logo

This campaign was originally produced in the framework of a programme co-financed by the European Union