Quick Chicken Roast

Name: Quick Chicken Roast
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: European, Mediterranean
Ingredients: 6 thyme sprigs, leaves picked; 4 anchovies in oil, drained, chopped; 2 teaspoons dried oregano; 1 teaspoon chilli flakes; 2 tablespoons olive oil; 2 garlic cloves, chopped; Finely grated zest of 1 lemon; 8 Lilydale Free Range Chicken Thighs (bone in, skin on); 800g baby kipfler potatoes, halved lengthways; 100g speck or streaky bacon, cut into 5mm-thick batons; 250g baby truss tomatoes

4 steps

Prep:15minCook:50min

Updated at: Thu, 17 Aug 2023 11:30:33 GMT

Nutrition balance score

Good

Glycemic Index

High

Glycemic Load

High

Nutrition per serving

Calories840.8 kcal (42%)

Total Fat56.4 g (81%)

Carbs29.8 g (11%)

Sugars3.5 g (4%)

Protein51.8 g (104%)

Sodium718.3 mg (36%)

Fiber5.2 g (19%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2 teaspoonsdried oregano

1 teaspoonchilli flakes

2 tablespoonsolive oil

free range, bone in, skin on

800gkipfler potatoes

baby, halved lengthways

100gspeck

or streaky bacon, cut into 5mm-thick batons

250gtruss tomatoes

baby

Instructions

Step 1

1. Preheat the oven to 400F.

Step 2

2. Combine the thyme, anchovies, oregano, chilli, oil, garlic and lemon zest in a bowl. Add the chicken and turn to coat. Add the potatoes and toss to combine. Place on a large baking tray and scatter over the speck.

Step 3

3. Cut the zested lemon into wedges and add to the tray. Season and roast for 40 minutes or until chicken is golden and potatoes tender. Remove from the oven and top with tomatoes. Roast for a further 10-15 minutes until tomatoes are blistered.

Step 4

4. Squeeze over roasted lemon juice to serve.

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