Name: Chicken & new potato traybake
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 4
Cuisine: British
Ingredients: 3 tbsp olive oil; 500g new potatoes; 140g large pitted green olives; 1 lemon quartered; 8 fresh bay leaves; 6 garlic cloves unpeeled; 4 large chicken thighs; bag watercress or salad leaves, to serve

Ingredients

4 serv.

3 tbsp olive oil
500g new potatoes
140g large pitted green olives
1 lemon quartered
8 fresh bay leaves
6 garlic cloves unpeeled
4 large chicken thighs
bag watercress or salad leaves, to serve

Instructions

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1 Heat oven to 200C/180C fan/gas 6. Pour the olive oil into a large roasting tin and add the potatoes, olives, lemon quarters, bay leaves and garlic. Toss everything together so it’s coated in oil and evenly distributed. Add the chicken thighs, skin-side up, and season.
2 Put the roasting tin in the oven and roast for 1 hr, basting with the pan juices halfway through cooking. After 1 hr, check that the potatoes are soft and the chicken is cooked through, then return to the oven for a final 15 mins to crisp the chicken skin.
3 Remove the roasting tin from the oven. Press down on the roasted garlic cloves with the back of a spoon, discard the skins, and mix the mashed garlic with the meat juices. Serve with watercress or your favourite salad leaves on the side.