The bigger your family gets the more you’ll appreciate the kind of meal where you can just throw everything into one pot and forget about it.
You cover all bases with this Mediterranean roast: protein, carbohydrates and vegetables. Make extra and its great for lunch the next day too.
Prep & cooking time:
Prep time: 10 mins
Cooking time: 50 mins
Ingredients:
- 1 chicken, cut into sections (leg, thighs, wings and breasts cut into two)
- 8 potatoes, cut into 4-8 wedges each
- 2 red onions cut into 8 wedges each
- 20 cherry tomatoes (on the vine if you can get them)
- 3 bay leaves
- 200 ml chicken stock
- Salt and pepper
- 4 tbsp olive oil
Method:
- Preheat the oven to 220ºC
- Season the olive oil with salt, pepper and bay leaves. Toss well with the chicken, potatoes and onions and roast together in a baking tray for 20 minutes
- Stir the chicken and potatoes around, and add the tomatoes and stock, cook for another 20-30 minutes or until the chicken is cooked through but still juicy
- Serve immediately with steamed green beans or a salad
Bounty
Bounty
