Lemon baked chicken with olives
This lemon baked chicken is a really easy one tray dish. The lemon and olives give the chicken give this dish a sharp, tangy flavour and the chicken fat combined with white wine and stock creates a nice gravy. We can get rid of the idea that lean chicken breast is the healthiest choice of meat. It’s so boring! Thighs and wings are fattier and far more nutrient dense cuts, which means they will make your vegies really tasty, requiring you to do less! Enjoy this lemon baked chicken as a full meal or with a salad on the side.
- 2 chicken thighs
- 2 white potatoes (or one very large one)
- 1 large parsnip
- 2 carrots
- 1 tbs olive oil – light in colour so it is safer for cooking
- 1 lemon
- 1 bay leaf
- 1 tsp parsley
- 1 tsp tomato puree
- 6 cherry tomatoes halved
- 10-12 black olives (preferably pitted)
- 1 tbs chicken stock
- 1 tbs white wine or white wine vinegar
- Salt and pepper to season
- Preheat the oven to 190°C.
- Roughly chop the potatoes, parsnip and carrots into 2inch cubes. Coat with the olive oil and season with salt and pepper.
- Arrange across the bottom of a deep baking dish with the bay leaf. Chop the lemon into thin slices.
- Spread the tomato puree roughly over the chicken thighs and then place two slices of lemon on top of each thigh.
- Arrange the lemon topped chicken thighs on top of the vegetables. Spread the cherry tomatoes and olives across the top of the dish and sprinkle with parsley. Drizzle the white wine and stock over the dish. Season with salt and pepper.
- Cover with foil and place the tray to the oven for 40 minutes.
- Check that the chicken and vegetables have cooked through. Be careful not to overcook the chicken. The skin should be just shy of crispy to ensure tender meat. Remove the foil and return the tray to the oven for another 5 minutes.
- Remove from the oven once the chicken skin has crisped up and you are happy with the crispiness of the vegetables.
- Serve with a side salad or enjoy on its own!