Preparation time is 15minutes
Cook time is 1hours
Total time is 1hours 15minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
8 Ingredients
- 8 chicken thigh cutlets
- 750grams washed potatoes, cut into 3cm pieces
- 2tablespoons oregano leaves, chopped
- 2 lemons
- 1 cup mixed olives
- 1/3 cup olive oil
- 2teaspoons thyme leaves
- 6 cloves garlic, thinly sliced
Nutrition per serving
3200kJ / 765Cal
3200 Kilojoules or 765 Calories
37% of daily energy intake*
Protein
59.5grams
Fat
41.2grams
Carbs
43.2grams
Sugars
3.1grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Preheat oven to 200°C. Juice the lemons, and halve and reserve skins.
Step 2 of 4
Whisk 1/3 cup lemon juice with oil, herbs and garlic and season with salt and pepper.
Step 3 of 4
Toss potatoes with 1/4 cup herb oil in a large roasting pan or ceramic baking dish. Bake for 30 minutes.
Step 4 of 4
Meanwhile, toss chicken with 1/4 cup herb oil. Move potatoes to one end of the pan and add chicken and reserved lemon skins to pan. The potatoes will sit on top of and around the chicken. Roast for 30 minutes. Scatter with olives and cook until chicken is cooked through and potatoes are golden. Serve drizzled with a little remaining herb mixture and extra oregano.
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