We all love a one-pan dinner, and this juicy chicken dish has gorgeous sweet/tart cooking juices that infuse the potatoes while cooking.
Serves: 4-6
INGREDIENTS
2 tablespoons olive oil
2 teaspoons each smoked paprika and sea salt
2 tablespoons each apple cider or white wine vinegar, soy sauce and pure maple syrup
2 cloves garlic, crushed
½-1 teaspoon chilli flakes
8 chicken bone in, skin on thighs (I used Bostock Brothers)
1 punnet cherry tomatoes
12 waxy potatoes, halved or left whole if small
2 spring onions, thinly sliced
METHOD
Preheat the oven to 180°C fan bake.
Combine the oil, smoked paprika, sea salt, vinegar, soy sauce, pure maple syrup, garlic and chilli flakes in a large bowl. Add the chicken, tomatoes and potatoes and turn to coat.
Tip into a large shallow roasting dish, placing the chicken skin side up. Roast for 50 minutes or until the chicken is cooked through, basting with the pan juices a couple of times. Scatter over the spring onions to serve.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.