Take potato bake to the next level with the addition of chicken thigh cutlets, lemon and a touch of chilli. Easy weeknight dinners have never been so delicious or easy with this recipe.
- Preheat oven to 200C/180C fan-forced.
- Combine garlic, ginger, chilli powder (if using), thyme, oregano, stock, and lemon and orange juice in a jug.
- Cut 2mm-thick slices into the top of each potato, being careful not to cut the whole way through.
- Sprinkle onion over the base of a 25cm (12-cup-capacity) roasting pan. Top with chicken. Arrange potatoes in between chicken pieces. Pour stock mixture over chicken and potatoes. Sprinkle with paprika. Top with orange and lemon slices. Drizzle with oil. Season well with salt and pepper.
- Bake for 50 minutes, basting with stock mixture during cooking. Add beans, pushing into stock mixture. Cook for a further 10 minutes or until chicken and potatoes are golden and cooked through. Serve sprinkled with extra thyme and oregano.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Kitchen Utensil Set