We all love a one-pan dinner, and this juicy chicken dish has gorgeous sweet/tart cooking juices that infuse the potatoes while cooking.
Serves: 4-6
INGREDIENTS
2 tablespoons olive oil
2 teaspoons each smoked paprika and sea salt
2 tablespoons each apple cider or white wine vinegar, soy sauce and pure maple syrup
2 cloves garlic, crushed
½-1 teaspoon chilli flakes
8 chicken bone in, skin on thighs (I used Bostock Brothers)
1 punnet cherry tomatoes
12 waxy potatoes, halved or left whole if small
2 spring onions, thinly sliced
METHOD
Preheat the oven to 180°C fan bake.
Combine the oil, smoked paprika, sea salt, vinegar, soy sauce, pure maple syrup, garlic and chilli flakes in a large bowl. Add the chicken, tomatoes and potatoes and turn to coat.
Tip into a large shallow roasting dish, placing the chicken skin side up. Roast for 50 minutes or until the chicken is cooked through, basting with the pan juices a couple of times. Scatter over the spring onions to serve.
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.