Tray baked chicken with baby potatoes, rosemary, lemon and olives

4-6 servings
75 mins


  • 1 kg baby potatoes, (larger ones cut in half)
  • 1 red onion, peeled cut into segments
  • 1/2 cup green olives
  • 1 lemon, sliced
  • 6 rashers bacon, cut into strips
  • 2 bay leaves
  • 1 tablespoon tomato paste
  • 1 tbsp. balsamic vinegar
  • 1/2 cup chicken stock
  • 1 Ingham’s whole chicken cut into 4 pieces
  • 3 tbsps. olive oil
  • Sea salt and pepper
  • Rosemary sprigs plus extra to serve

HOW to Cook

  • Preheat oven to 180C.
  • Place potatoes in a roasting tin and scatter over the onion, olives, lemon, bacon, bay leaves and rosemary.
  • Stir the tomato paste and balsamic vinegar into the chicken stock, then pour over the potatoes
  • Place chicken pieces on top and drizzle with olive oil and season with salt and pepper.
  • Roast for 50 minutes until chicken is golden.
  • Transfer the chicken pieces to a warm plate and cover with foil.
  • Increase the oven setting to 210C and return the roasting tin to the oven for 10 minutes or until the potatoes, onion and lemon slices are well coloured.
  • Place the chicken back on top of the potatoes, scatter over some extra rosemary sprigs and serve.
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