Mediterranean Chicken & Potato Bake
Ingredients
- 4 to 5 pieces chicken
- ground coarse salt
- 6 medium potatoes cut into finger width slices
- 1 brown onion halved then sliced
- ground black pepper
- 2 tbsp extra virgin olive oil plus 1/2 cup for later
- 1/4 cup lemon juice
- 4-6 tsp crushed garlic
- 1 tbsp dried rosemary
- 1/2 tsp nutmeg
- 2 cups chicken stock
- 1 lemon sliced
- pitted kalamata olives
- fresh parsley for garnish
Instructions
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Pat chicken dry and season generously with salt (lift the skins and apply salt underneath as well). Leave at room temperature for 30 minutes. Pat dry again if needed.
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Preheat oven to 180 degrees C.
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Place the potato wedges and onions on large roasting pan. Season with salt and black pepper.
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In a large frying pan, heat 2 tbsp olive oil over medium-high heat. Add chicken skin-side down to brown (about 5 to 7 minutes,) then turn over and brown the other side for another 3 minutes.
Transfer the chicken to the prepared roasting pan, placing the pieces between the potato wedges, not on top.
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In a small jug, whisk together 1/2 cup olive oil with lemon juice, crushed garlic, rosemary, and nutmeg. Pour liquid all over the chicken and potatoes, lifting the chicken pieces to allow the liquid to flow underneath. Then pour the chicken stock into the pan as well.
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Place lemon slices on top and bake uncovered for 45 minutes to 1 hour, until chicken and potatoes are tender. Give the potatoes an occasional stir.
Recipe Notes
You can use chicken pieces with the skin on and bone in. I didn't have any on hand and used skinless chicken breasts instead. This shortens the cooking time slightly and cooking in the liquid ensures that they are tender and juicy.