Fast Roast Chicken with Lemon and Potatoes

, from Issue #65. July, 2016
Photography by Manja Wachsmuth.
Fast Roast Chicken with Lemon and Potatoes

A great one-pan dish that has the components baked together. 

Serves: 4


2 tablespoons olive oil
4 chicken thighs, bone-in, skin-on
6 chicken drumsticks
300 grams small waxy potatoes, roughly chopped
2 onions, peeled and cut into wedges
1 teaspoon fennel seed
2 bay leaves
1 cinnamon stick
1 cup white wine
1 cup chicken stock
long strips zest 1 lemon
10 cherry tomatoes
sea salt and ground pepper 

Crushed Pea and Mint Salsa
1½ cups frozen baby peas
1 clove garlic, crushed

small handful mint leaves, chopped
2 tablespoons olive oil
1 tablespoon lemon juice
sea salt and ground pepper 


Preheat the oven to 200°C fan bake.

Heat the oil in a large sauté pan. Season the chicken and add to the pan skin-side down and cook until a good golden colour. Transfer to a large ovenproof baking dish.

Add the potatoes, onions, fennel seeds, bay leaves and the cinnamon stick to the sauté pan and season with salt and pepper then cook for 5 minutes.

Add the wine and let it bubble up for 2 minutes then add the stock and zest. Bring to the boil then pour over the chicken and add the tomatoes.

Bake for about 30 minutes, occasionally basting with the pan juices until the chicken is fully cooked and the potatoes are tender. Serve with the following Crushed Green Pea and Mint Salsa, if desired.  

Crushed Pea and Mint Salsa

Pour boiling water over the peas, leave for 1 minute then drain.

Place in a shallow bowl and crush most of them with a fork, leaving some whole. Stir in the remaining ingredients and season well.