Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, baked chicken with lemon, potato and green olives. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

Baked chicken with lemon, potato and green olives is one of the most well liked of recent trending foods on earth. It is simple, it’s fast, it tastes yummy. It is appreciated by millions daily. Baked chicken with lemon, potato and green olives is something that I have loved my entire life. They’re fine and they look fantastic.

We Have Almost Everything on eBay. Place potatoes, onion, olives, lemon, pancetta and bay leaves in roasting tin. Pour the olive oil into a large roasting tin and add the potatoes, olives, lemon quarters, bay leaves and garlic. Toss everything together so it's coated in oil and evenly distributed.

To begin with this particular recipe, we must first prepare a few components. You can have baked chicken with lemon, potato and green olives using 13 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Baked chicken with lemon, potato and green olives:

1. Prepare 1 kg roasting potatoes,such as desire
2. Take Q red onion, peeled and cut into wedges
3. Get 75 g green olives
4. Make ready 1 lemon slices
5. Make ready 2 bay leaves
6. Prepare 1 tbsp tomato paste
7. Prepare 1 tbsp balsamic vinegar
8. Get 120 ml chicken stock
9. Make ready 1 whole chicken
10. Get 1 tbsp extra virgin olive oil
11. Get Seasalt
12. Prepare Ground black pepper
13. Make ready Chopped parsley

Cut the potatoes in to small chunks and put them in a roasting tin or ovenproof dish. Scatter over the onion wedges, olives, lemon slices, pancetta and bay leaves. Add the tomato paste and balsamic vinegar to the chicken stock and stir to dissolve/mix. Pour the stock over the potato mixture.

Instructions to make Baked chicken with lemon, potato and green olives:

1. Preheat oven 180°c,cut the potatoes into chunks and place in roasting tin dish
2. Scatter the onion,olives,lemon and bay leaves,stir in tomato paste and balsamic vinegar into the chicken stock,then pour over the potatoes
3. Lay the chicken pieces on the top, drizzle with olive oil and sprinkle with salt and pepper
4. Roast for 50 to 60 minutes until the chicken is golden and the potatoes cooked enough
5. Scatter over some Parsley and serve

Add the tomato paste and balsamic vinegar to the chicken stock and stir to dissolve/mix. Pour the stock over the potato mixture. Arrange potatoes around chicken in roasting tray. In a large bowl, combine the chicken, garlic, spices, and parsley. Pour the olive oil over all, and distribute the olives (and preserved lemon, if using) over the chicken and potatoes.

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