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Chicken, Potato and Olive Traybake
Chicken, Potato and Olive Traybake
Serves 4
Ingredients
Ingredients
1 tablespoon olive oil
6-8 chicken thigh cutlets (bone in, skin on) (approx 1.3 - 1.6kg)
6 whole garlic cloves
8 baby potatoes, cut in half or quarters
Salt and pepper
1 jar (700g) tomato pasta sauce
1 teaspoon chicken stock powder + up to 1 cup water (if needed)
1/2 cup pitted kalamata olives
1/4 cup parsley, finely chopped
1/4 cup grated parmesan
Optional: 1 sprig rosemary
Method
Method
Preheat the oven to 200ºC.
Pour the olive oil into the 3L deep ovenproof baking dish and place the chicken thigh fillets, skin side up, in the dish.
Arrange the halved baby potatoes and garlic cloves in and around the chicken fillets.
Season with salt and pepper.
Place the baking dish in the oven and bake for 20-25 minutes.
Remove the baking dish from the oven and turn the potatoes, sprinkle over the chicken stock powder, then pour over the pasta sauce and top with olives. Add water if you think it’s needed. It depends on how thick the pasta sauce is.
Cover the baking dish with foil and return the baking dish to the oven and bake for a further 30-40 minutes until the chicken is cooked through.
Once the chicken is cooked and the potato is tender remove the baking dish from the oven and allow the tray bake to stand for 5 minutes.
Serve and top with chopped parsley and parmesan.
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