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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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!