Royal Chicken Bake

  • 13 Jan - 19 Jan, 2018
  • Mag The Weekly
  • Cookery


· 4tbsp olive oil

· 8 chicken thighs, skin on

· 600g small potatoes, scrubbed

· 2 heads garlic, cloves separated but not peeled

· 250g cherry tomatoes, halved

· 250g small white onions, halved

· 8 thyme sprigs

· 125ml chicken stock


Heat the oven to 190°C. Heat half the oil in a large pan. Add chicken and cook until brown. Remove and put the chicken and juices into a roasting tray. Place on the hob and add the potatoes, garlic, onions, tomatoes and herbs. Add the remaining oil and toss. Pour on the stock and heat until bubbling. Remove from the heat and put in the oven. Cook for 40-50 minutes before serving and enjoy.