Name: Chicken with garlic potatoes and rosemary
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 8 x 200g chicken thigh cutlets; 800 gram baby new potatoes, halved; 30 gram butter, melted; 2 rashers rindless bacon (130g), chopped coarsely; 2 clove garlic, sliced thinly; 2 tablespoon fresh rosemary leaves; 1/4 cup (30g) green olives

Ingredients

8 x 200g chicken thigh cutlets

800 gram baby new potatoes, halved

30 gram butter, melted

2 rashers rindless bacon (130g), chopped coarsely

2 clove garlic, sliced thinly

2 tablespoon fresh rosemary leaves

1/4 cup (30g) green olives

Method

1.Preheat oven to 240°C/220°C fan-forced. Cut two deep slashes through skin and flesh of the chicken to the bone.

2.Place chicken and potato in large, heavy-based flameproof baking dish. Brush with butter; roast, uncovered, 30 minutes.

3.Add bacon, garlic and rosemary to dish; roast, uncovered, further 10 minutes or until browned. Add olives.

4.Serve chicken and potato with a mixed salad and lemon wedges, if desired.

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