One-pan chicken bake
7/3/2012
I love your column, but I did note you say you cannot freeze tomatoes. Every year I grow yellow and red cherry tomatoes and freeze them to use in the winter. I pick them and put them in a resealable bag. As they freeze, I give them a good shake to keep them free flowing.
Ingredients
| 500 g | Gourmet potatoes, skin on, sliced into chunks |
| 8 cloves | Garlic, skin on |
| 4 | Carrots, peeled and sliced |
| 1 punnet | Cherry tomatoes |
| 1 bunch | Fresh basil |
| 1 | Salt & freshly ground pepper |
| 2 tbsp | Olive oil |
| 4 | Chicken marylands, thigh and drum attached |
Directions
- Preheat oven to 180 degC.
- Line a shallow baking tray with baking paper.
- Scatter veges around the dish. Tear basil leaves and scatter over vegetables. Season and drizzle over the oil.
- Trim excess fat from the chicken. Place the chicken skin-side down on top of the vegetables and season.
- Bake for 45 minutes. Remove from oven and turn the chicken pieces, skin-side up.
- Bake for a further 20 minutes or until the juices run clear.
- To serve, place vegetables on the plate, place the chicken on top and spoon over juices.
- You can substitute or add other veges, such as courgettes or pumpkin.
Wine Match
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