Roast chicken thighs with green olives & smashed potatoes

Name: Roast chicken thighs with green olives & smashed potatoes
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 4
Ingredients: 2 tsp olive oil; 1 kg pack Essential British Chicken Thighs; 750 g pack baby new potatoes; 180 g green olives with herbes de Provence; 2 lemons, juice of 1, the other in wedges; 150 g pack wild rocket, to serve

Splitting the potatoes open mid-way through cooking helps them to absorb all the delicious juices from the chicken thighs and makes them extra crisp.

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Serves4
CourseMain meal
Prepare10 mins
Cook50 mins
Total time1 hr

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Ingredients

2 tsp olive oil
1kg pack Essential British Chicken Thighs
750g pack baby new potatoes
180g green olives with herbes de Provence
2 lemons, juice of 1, the other in wedges
150g pack wild rocket, to serve

Method

Preheat the oven to 200°C, gas mark 6. Drizzle the oil over a large baking tray. Season both sides of the chicken thighs with salt, then lay, skin-side up, on the tray. Scatter the potatoes all around the chicken and roll to coat in the oil. Season with salt and roast for 30 minutes.
Turn the potatoes and press down with a sturdy spatula to split the skins. Roll them around again to coat in the chicken juices, then add the olives to the tray with the dressing from the pot.
Return to the oven for 20 minutes more, until the thighs are crisp and the chicken is cooked through with no pink meat and juices that run clear, and the potatoes caramelised.
Drizzle the juice of 1 lemon over the top, then divide the chicken and potatoes between plates. Serve with the rocket and extra lemon wedges for squeezing.

Cook’s tip

For a twist, use a 190g pot Kalamata olives with garlic & chilli. Or if you’re not keen on olives, then sliced artichoke hearts marinated in garlic and parsley would be a great swap. Use some of the oil from a 280g jar to first cook the chicken and potatoes, then add the drained artichokes in step 2.