Name: Roast chicken with garlic potatoes and rosemary
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 8 chicken thigh cutlets (1.6kg); 750 gram (1½ pounds) baby new potatoes, halved; 30 gram (1 ounce) butter, melted; 2 rindless bacon slices (130g), chopped coarsely; 2 clove garlic, sliced thinly; 2 tablespoon fresh rosemary leaves; 1/4 cup (30g) green olives

Roast chicken with garlic potatoes and rosemary

Using thigh cutlets in this way rather than the whole bird shortens the roasting time. The thigh is also the most succulent and flavoursome part of the chicken.

Serves 4

Cook

Ingredients

8 chicken thigh cutlets (1.6kg)

750 gram (1½ pounds) baby new potatoes, halved

30 gram (1 ounce) butter, melted

2 rindless bacon slices (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/475°F.

2.Cut two deep slashes through the skin and flesh of the cutlets to the bone. Place cutlets and potato in large, heavy-based flameproof baking dish. Brush with butter; season with salt and pepper. Roast 30 minutes.

3.Add bacon, garlic and rosemary to dish; roast a further 10 minutes or until chicken and potatoes are browned. Add olives.

4.Serve chicken and potato with a mixed leaf salad and lemon wedges, if you like.

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