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.
Dec 31, 2009 1:00pm- Serves 4
- 1 hr cooking
ingredients
Roast chicken with garlic potatoes and rosemary
- 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
Roast chicken with garlic potatoes and rosemary
- 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.