Pollo al Forno con Limone, Patate e Olive (Roast Chicken Thighs with Lemon, Potatoes and Olives)
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Ingredients
- 8 bone-in chicken thighs
- 500 g baby new potatoes, halved
- 80 g pitted black olives
- 1 lemon
- 3 garlic cloves
- 4 fresh thyme
- 3 tbsp olive oil
Nutrition (per serving)
- Calories
- 676 kcal
- Protein
- 45.8 g
- Carbohydrate
- 21.2 g
- of which sugars
- 2 g
- Fat
- 44.8 g
- of which saturates
- 10.8 g
- Fibre
- 4 g
- Salt
- 1.24 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 200C (180C fan, gas 6). Toss the potatoes with 2 tablespoons of the olive oil in a large roasting tray.
- 2
Rub the chicken thighs with the remaining olive oil and garlic, then arrange skin-side up among the potatoes with the lemon slices, olives and thyme.
- 3
Roast for 40-45 minutes until the chicken is cooked through with no pink remaining, the skin is golden and the potatoes are tender.
- 4
Rest for a few minutes before serving straight from the tray.
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