Balsamic chicken and potatoes

Balsamic chicken and potatoes

By
From
The Potato Cookbook
Serves
4

A simple dish with few ingredients that ticks all the boxes for a tasty, easy meal. It’s perfect for a lazy night in. It’s delicious with steamed broccoli on the side.

Ingredients

Quantity Ingredient
1kg chicken thighs, skin on and bone in
600 grams new potatoes, halved
8 garlic cloves, peeled and left whole
60ml olive oil
1 tablespoon balsamic vinegar
2 teaspoons fresh thyme leaves, plus extra to serve
1 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
2 small lemon, scrubbed and cut in half

Method

  1. Preheat the oven to 200°C. You need a large baking pan, about 35 x 25 x 5 cm.
  2. Trim the chicken thighs of excess fat and place them in the baking pan with the potatoes and the garlic cloves.
  3. In a small mixing bowl, whisk together the oil, balsamic vinegar, thyme, sea salt and pepper until the oil and vinegar are emulsified. Pour this over the chicken and potatoes and toss everything together until well coated in the balsamic mixture. Ensure the chicken is in a single layer, skin side up, nestled among the potatoes. Squeeze some of the juice from the lemon halves over the chicken and potatoes, then place the lemon halves in the pan.
  4. Bake for 50 minutes or until the potatoes are tender and the chicken pieces are cooked through (the juices should run clear when pierced with a skewer, with no trace of pink). Halfway through the cooking time, baste the chicken and the potatoes with the pan juices. Turn the chicken if the skin is becoming too dark.
  5. To serve, sprinkle with thyme.
Tags:
Potato
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