Preparation time is 5minutes
Cook time is 35minutes
Total time is 40minutes
Serve is for 4 people
Estimated cost per serve is 17.3 dollar
Difficulty level: 3 out of 4
10 Ingredients
Number of servings
4
- 50grams butter
- steamed asparagus (to serve)
- 1 red capsicum, deseeded (sliced)
- 4 chicken thigh cutlets, bone in (skin on)
- 12 small white potatoes (halved)
- 2tablespoons baby capers
- 1tablespoons thyme leaves
- 1 lemon (thinly sliced)
- 1/2 cup salt-reduced chicken stock
- 4 garlic cloves (crushed)
Method
Step 1 of 3
Preheat oven to 200°C. Place butter, garlic and thyme in a baking pan and place in the oven for 5 minutes or until butter melts.
Step 2 of 3
Add chicken to pan and brush all over with garlic butter. Add potato and capsicum, turning to coat in butter. Tuck lemon among chicken. Add stock and capers and season.
Step 3 of 3
Bake for 30 minutes or until chicken is golden and cooked through. Divide chicken and vegetables among plates, spoon over sauce and serve with asparagus.
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