The addition of bacon, amazing, the garlic slices, I loved, the olives, yum. Everything baked here is delicious. I used chicken legs here today, but feel free to use 8 x 200g chicken thigh cutlets instead.
The original recipe says you can make this in 40 minutes, I can't, it always takes me longer. This is where years of cooking comes in handy, as sometimes I'll look at a recipe and know it just won't work. I have never been able to bake a potato in 40 minutes, ever, so I knew this was not true for me, I knew I had to adjust the recipe. And the chicken leg, it also needed more than 40 minutes.
So this is how I bake this recipe, this is how we like to eat it.
8 chicken legs or chicken thigh cutlets
vegeta, for seasoning (optional)
800g baby new potatoes, halved
olive oil, for greasing
3 rashers rindless bacon, chopped coarsely
2 cloves garlic, thinly sliced
2 tablespoons fresh rosemary leaves
1/4 cup (30g) green olives
Preheat oven to 240C/220C fan forced.
Drizzle oil into the base of a large heavy based baking dish, the oil should nearly cover the base of your baking dish. Add potatoes, season with salt and pepper. Toss the potatoes in the oil. Roast, uncovered, for 30 minutes.
Season the chicken with salt and pepper, to taste, and lightly sprinkle with vegeta.
After 30 minutes of roasting, toss the potatoes around, then place the chicken amongst the potatoes and roast, uncovered, a further 20 minutes.
Scatter the bacon, garlic and rosemary around the baking dish, roast a further 10 minutes. Add olives, roast a further 10 minutes or until browned.
Serve chicken and potato with a green salad and lemon wedges.
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