Ingredients
3-4 potatoes
600g chicken thigh fillets
150g bacon rachers
3 tomatoes
quartered
3 cloves garlic
sliced
1 stalk rosemary
leaves removed
1 tbsp olive oil
Equipment
- 1 Oven
- 1 Large baking dish
- 1 Pot
Instructions
- Preheat oven to 200°C (180°C fan-forced).
- Peel potatoes and cut into large wedges. Boil for 6-8 minutes until just tender. Drain.
- Slice chicken thighs into 2-3 pieces each. In a large baking dish, combine chicken with bacon, tomatoes, potatoes, garlic and rosemary leaves. Toss it all in the oil and season well.
- Bake for 25-30 minutes, turning everything halfway through so that it browns nicely.
Notes
Tip
Parboiling the potatoes will ensure everything cooks evenly and you don’t end up with dry chicken.
Variation
Use any hardy herbs you have on hand – thyme or oregano would be lovely as well.
