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Dinner with Rukmini
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Herbed Chicken with Olives, Artichokes and Roast Potatoes
Introduction from Rukmini Iyer
I love the combination of artichokes, olives and chicken – and with potatoes, tomatoes and plenty of herbs, this easy weekend traybake has everything you would want for a lazy weekend lunch, all in one tin. Excellent fuel for a long afternoon dog-walk.
Ingredients
Method
Preheat the oven to 180°C fan/200°C/gas 6.
Tip the potatoes, onion, tomatoes, chicken and lemon into a tin large enough to hold everything in one layer, and mix it all well with the oil from the jar of artichokes. (This might seem like a lot of oil, but the potatoes can take it.)
Scatter everything – particularly the chicken – with the sea salt and black pepper, then tip the fresh herbs over, transfer to the oven and roast for 1 hour.
Meanwhile, mix the drained artichokes and olives with the lemon juice, zest and parsley. Tip these into the roasting tin over the potatoes for the last 15 minutes to warm through, then let the chicken rest for 10 minutes before serving hot.
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From the book
The Roasting Tin Around The World
Easy one-dish dinners inspired by flavours from around the world
Leave the hard work to the oven with minimal prep and less washing up
From easy midweek dinners to simple bakes and desserts
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