Name: Chicken with garlic potatoes and rosemary
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Ingredients: 8 200g chicken thigh cutlets (chicken chops); 800 gram chat potatoes, halved; 30 gram butter, melted; salt and freshly ground black pepper; 2 bacon rashers, chopped coarsely; 2 clove garlic, sliced thinly; 2 tablespoon fresh rosemary leaves; 1/4 cup (30g) green olives

Chicken with garlic potatoes and rosemary

No need to spend hours cleaning up with this delicious one-pot meal. Juicy chicken is roasted to perfection with salty olives, garlic potatoes and a seasoning of rosemary.

Serves 4

Prep

10M

Cook

40M

Total

50M

Ingredients

8 200g chicken thigh cutlets (chicken chops)

800 gram chat potatoes, halved

30 gram butter, melted

salt and freshly ground black pepper

2 bacon rashers, chopped coarsely

2 clove garlic, sliced thinly

2 tablespoon fresh rosemary leaves

1/4 cup (30g) green olives

Method

1.Preheat oven to very hot, 250°C (230°C fan-forced). Cut 2 deep slashes through the skin and flesh of the chicken to the bone.

2.Place chicken and potato in a large, heavy-based flameproof baking dish. Brush with butter; sprinkle with salt and pepper. Roast, uncovered, for 30 minutes. Add bacon, garlic and rosemary; roast, uncovered, for a further 10 minutes or until browned. Add olives.

Not suitable to freeze. Not suitable to microwave.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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