|8 chicken thighs, bone in
800gr new potatoes, halved
30gr butter, melted
Salt and freshly ground pepper
2 bacon rashers, roughly chopped
2 garlic cloves, thinly sliced
1/2 large onion, chopped
2 tbsp fresh rosemary leaves
30gr green olives
Green salad and lemon wedges, to serve
Preheat the oven to 230ºC / Gas 8. Cut 2 deep slashes through the skin and flesh of the chicken
to the bone.
Place the chicken and potato in a large, heavy-based flame-proof baking dish. Brush with butter.
Sprinkle with salt and pepper. Roast,uncovered, for 25 minutes. Add the bacon, garlic, onion,
tomatoes and rosemary and roast, uncovered, for further 5-10 minutes or until browned. Add the
Serve with green salad and lemon wedges if desired.