Roast chicken thighs with green olives & smashed potatoes

Roast chicken thighs with green olives & smashed potatoes

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.

4.5 out of 5 stars(3) Rate this recipe
  • 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

  1. 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.

  2. 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.

  3. 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.

  4. 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. 

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,912kJ/ 698kcals

Fat

40g

Saturated Fat

8.8g

Carbohydrates

29g

Sugars

2.1g

Fibre

5.2g

Protein

52g

Salt

1.7g

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