GLUTEN-FREE ONE-POT CHICKEN AND POTATO ROAST
There is absolutely no fuss with this dish.
After sourcing the tasty ingredients, marinating the chicken and parboiling the potatoes everything goes into one baking dish and forty minutes later dinner is on the table. How easy is that?
Do try our One-Pot Chicken and Potato Roast recipe. It should make you and some of your hungry friends very happy.
Caren
ONE-POT CHICKEN AND POTATO ROAST
Serves 8
Start at least 4 hours or up to 24 hours before to marinate the chicken.
8 chicken thighs, bone in and skin on
4 garlic cloves
1 teaspoon black peppercorns
½ cup fresh oregano leaves, chopped
2 tablespoons olive oil
1 preserved lemon, skin only, ½ diced, ½ sliced
8 large kipfler or small Dutch cream potatoes, peeled
24 cherry tomatoes, each one pierced with tip of a knife
1 scant tablespoon cornflour
2 teaspoons harissa paste, or more to taste
½ cup chicken stock or water
Sea salt
1 tablespoon capers in oil, drained
½ cup pitted green olives, such as Sicilian olives
Small tomatoes on the vine, optional
Parsley leaves, optional
Trim the chicken thighs of any excess fat. Set aside in a large bowl.
Using a mortar and pestle mash the garlic cloves, peppercorns and oregano leaves into a rough paste. Massage the paste into the chicken thighs, stir through 1 tablespoon olive oil and the diced preserved lemon, cover and set aside in the fridge for at least 4 hours and up to 24 hours.
Place the potatoes in a pot of cold, salted water and bring to the boil. Reduce the heat and simmer until the potatoes can be pierced with a sharp knife. Do not overcook them. Set aside to cool in the water, then drain. If preparing them well in advance place in a container, drizzle over some olive oil, cover and refrigerate.
Remove the chicken, and potatoes if refrigerated, from the fridge an hour before cooking.
Preheat oven to 200°C.
Cut the potatoes into halves lengthways. Place them in a large roasting pan along with the sliced preserved lemon, the remaining tablespoon olive oil and cherry tomatoes. Mix the cornflour and harissa paste into the stock or water and add this to the pan. Give everything a good stir. Nestle the chicken thighs on top and season with the salt.
Bake for 30 minutes then add the capers and olives, and tomatoes on the vine if using. If the dish is looking a little dry then add a small amount of water or stock. Continue roasting for another 10-15 minutes or until the chicken is cooked through. Rest out of the oven for 5 minutes before serving. Scatter over the parsley leaves if using.