Lemon Chicken & Potato Oven Bake.
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Ingredients Lemon Chicken & Potato Oven Bake:
- Provide 8 of chicken thighs/drumsticks, with skin and bone.
- Provide 750 g Jersey Royal new potatoes, washed but not peeled. Cut into halves unless small.
- You need 1 of red onion, sliced.
- Prepare 2 for red peppers, deseeded and sliced.
- Provide 1 large lemon, juice of.
- Need 250 ml of olive oil.
- Need 5 cloves garlic, crushed.
- Give 1/2 tsp for dried rosemary.
- Provide 2 tsp of dried thyme.
- Require 1 tsp for dried oregano.
- Need 1 tsp - cumin.
- You need 1 tsp for sea salt.
- Give - Ground black pepper.
- You need 150 ml dry white wine.
- Need 1 for red chili, sliced (I leave seeds in).
- Give 1/2 tsp of chili flakes.
- Prepare 2 tsp - paprika.
- Require Handful for fresh coriander, chopped.
Lemon Chicken & Potato Oven Bake instructions:
- Pre-heat oven to Gas Mark 7 or electric equivalent (180C if Circotherm)..
- Arrange chicken portions, potatoes, onion and peppers in an oven-proof dish..
- Mix the lemon juice, olive oil and crushed garlic together and pour evenly over the chicken, potatoes, onion and peppers..
- Mix the rosemary, thyme, oregano, cumin, sea salt and pepper together and “cast” it like seed evenly over the chicken and potatoes..
- Pour the wine gently over all. Gently turn the chicken and potatoes so that all sides are moist. The chicken pieces should end up on top, skin-side upwards..
- Distribute the chili, chili flakes and paprika evenly over all..
- Cook in pre-heated oven for 45 minutes, then increase the heat to Gas Mark 8 or electric equivalent (Circotherm 190C) and cook for a further 15-20 minutes until both chicken and potatoes are cooked..
- Sprinkle with coriander and serve onto hot plates. Accompaniments are not needed but some roasted Mediterranean vegetables and/or a crusty roll go well - however, this is a pretty substantial meal in itself..
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