Ingredients for Baked Chicken With Lemon Potato And Olives
- 1 kg potatoes
- 1 large onion
- 100g Kalamata olives
- juice of 1 lemon
- 100g diced pancetta
- 2 bay leaves
- 300ml chicken stock
- 1.5kg chicken pieces (thighs and drumsticks)
- 2 tablespoons olive oil
- generously with salt
- generously with freshly ground black pepper
- 2 tablespoons chopped fresh parsley
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Baked Chicken With Lemon Potato And Olives? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Baked Chicken With Lemon Potato And Olives
- Preheat oven to 180°C (350°F).
- Peel and chop 1 kg potatoes into 2-3 cm chunks. Chop 1 large onion into wedges. Pit and halve 100g Kalamata olives.
- Place potatoes, onion, olives, juice of 1 lemon, 100g diced pancetta, and 2 bay leaves in a large roasting tin.
- Pour 300ml chicken stock over the vegetables.
- Place 1.5kg chicken pieces (thighs and drumsticks work well) on top of the vegetables. Drizzle with 2 tablespoons olive oil.
- Season generously with salt and freshly ground black pepper.
- Roast for 50 minutes, or until the chicken is golden brown and cooked through.
- Remove the chicken from the roasting tin and place on a warm plate, covering loosely with foil to keep warm.
- Increase oven temperature to 220°C (425°F).
- Return the roasting tin to the oven and roast for approximately 10-15 minutes, or until the potatoes are golden brown and crispy.
- Return the chicken to the roasting tin to heat through.
- Sprinkle with 2 tablespoons chopped fresh parsley and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
16g
Fat
96g
Carbs
16g
