One pan dishes are always popular and this Greek inspired recipe ticks all the boxes.
Serves: 4–6
INGREDIENTS
4 chicken drumsticks and 4 thighs, skin on
sea salt and freshly ground pepper
paprika
1 tablespoon olive oil
2 onions, peeled and cut into sixths through the root
700 grams waxy potatoes, peeled and roughly chopped
4 small bay leaves
½ cup white wine or water
long strips of lemon zest and juice of 2 lemons
8 cloves garlic, peeled
1 tablespoon dried Greek oregano
pinch of chilli flakes
1 cinnamon stick
¼ cup chopped flat-leaf parsley
METHOD
Preheat the oven to 180˚C.
Season the chicken with salt and pepper and sprinkle lightly with paprika. Heat the olive oil in a large ovenproof sauté pan and brown the chicken on all sides. Transfer to a plate as they are done. Add the onions, potatoes and bay leaves to the pan then pour in the wine and let it bubble up, scraping the base of the pan to loosen the sticky bits. Season. Add the remaining ingredients and the chicken, with any juices, back to the pan and turn to combine.
Roast, uncovered, for 60 minutes, turning the potatoes occasionally and adding a little more wine or water if the pan starts to dry out.
Scatter with parsley just before serving.
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Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!