- 0:20 Prep
- 1:00 Cook
- 4 Servings
- Capable cooks
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.
Ingredients
- 2 garlic cloves, crushed
- 1cm piece fresh ginger, finely grated
- 1/2 teaspoon chilli powder (optional)
- 2 teaspoons fresh thyme leaves, plus extra to serve
- 1 tablespoon chopped fresh oregano leaves, plus extra to serve
- 1/3 cup Massel chicken style liquid stock
- 1/3 cup lemon juice
- 1/3 cup orange juice
- 500g baby red delight potatoes
- 1 brown onion, finely chopped
- 8 small chicken thigh cutlets (skin on), trimmed
- 1 teaspoon sweet paprika
- 1 small orange, sliced
- 1 lemon, sliced
- 1 tablespoon extra virgin olive oil
- 100g green beans, trimmed, cut into thirds
Method
- Step 1Preheat oven to 200C/180C fan-forced.
- Step 2Combine garlic, ginger, chilli powder (if using), thyme, oregano, stock, and lemon and orange juice in a jug.
- Step 3Cut 2mm-thick slices into the top of each potato, being careful not to cut the whole way through.
- Step 4Sprinkle 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.
- Step 5Bake 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.
- Low carb
- Low sodium
- Lower gi
Nutrition
2635 kj
Energy
41.7g
Fat Total
11.9g
Saturated Fat
5.7g
Fibre
36.1g
Protein
164mg
Cholesterol
265mg
Sodium
24.1g
Carbs (total)
All nutrition values are per serve
- Author: Kim Coverdale
- Image credit: Guy Bailey
- Publication: Super Food Ideas
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