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

Spiralized Potato Wrapped Cod with Herbs

Spiralized Potato Recipe with Wrapped Cod with Herbs

Spiralized Potato Wrapped Cod with Herbs Recipe

This simple recipe is ideal to impress your guests with this delicious herby cod dish, which is ready in under half an hour! Quick and easily done, just in time for dinner.

  • Prep in: 5 mins
  • Cook in: 25 mins
Potato, Bacon and Pepper Salad Recipe

Potato, Bacon and Pepper Salad Recipe

Simple and fresh ingredients, serve warm with a fresh leaf salad any time of the year.

  • Prep in: 5 mins
  • Cook in: 10 mins
Potato and sage gnocchi with pesto recipe

Low sat fat

Potato and Sage Gnocchi with pesto

Rich, delicious and layered with undertones of fresh, nutty pesto, our potato and sage gnocchi is an indulgent dish packed full of classic Italian flavours. 

  • Cook in: 25 mins
Bacon & Egg Potato Salad with Dijon Mustard Recipe

Potato Salad with Bacon, Egg & Dijon Mustard Recipe

A scrumptious potato salad recipe which binds the fantastic flavours of bacon, egg and dijon mustard together for a light, fresh meal perfect for the summer.

  • Prep in: 20 mins
  • Cook in: 15 mins
ADHB logo

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