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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As winter arrives, so does the latest issue of dish! With over 60 recipes this edition features seasonal produce like pumpkin, leeks and silverbeet whipped into delicious dinners. Pasta takes centre-stage in 5 outrageously tasty recipes, then we break out the slow cooker and amp up the comfort with cozy roasts and braises. Winter wouldn’t be the same without a hearty pie or two, and we have a selection – from Beef Cheek Pot Pie to Moroccan Shepherd’s Pie. Food Fast has your speedy weeknight dinners covered then Melie brings the magic with inventive chicken dishes while Olivia’s baking and desserts will brighten the even the coldest days.