An easy and delicious traybake supper!
- Serves4
- CourseMain meal
- Prepare10 mins
- Cook35 mins
- Total time45 mins
Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Ingredients
- 8 chicken thighs
- 500g baby new potatoes
- 1 unwaxed lemon, cut into 4 wedges
- 6 garlic cloves, unpeeled
- 2 tbsp olive oil
- 270g Waitrose Cherry Vine Tomatoes
- 100g mixed pitted olives (for example, Waitrose Mellow Manzanilla & Smoky Kalamata Olives)
- ½ x 15g pack oregano, roughly torn
Method
Preheat the oven to 220°C, gas mark 7. Place the chicken, potatoes, lemon and garlic in a large roasting tin. Toss with the olive oil and season. Roast, with the chicken skin side up, for 10 minutes.
Add the tomatoes on the vine, olives and oregano to the tin. Return to the oven for a further 25 minutes, or until the chicken is golden and thoroughly cooked, and the juices run clear and there is no pink meat.
Serve with any pan juices spooned over. Delicious with a green salad.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 2,226kJ/ 534kcals |
---|---|
Fat | 34.2g |
Saturated Fat | 7.5g |
Carbohydrates | 24g |
Sugars | 4.6g |
Fibre | 3.2g |
Protein | 32.5g |
Salt | 1.1g |
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