
Baked Chicken and Potatoes with Cider and Parsley
12 chicken thighs (I use thighs with the bone in but you can also use boneless thighs, and or drumsticks)
4-5 rashers bacon, cut into pieces
8 medium all-purpose potatoes, such as Red Desiree
1 red pepper, cut into small chunks (optional)
salt and pepper
1 cup apple cider or apple juice (I often use ½ white wine and ½ apple juice)
1 tbsp butter
large handful parsley
grated zest of 1 large lemon
2 cloves garlic, crushed
Preheat the oven to 190˚C. Peel the potatoes, slice into 5mm thick slices and scatter over bottom of large roasting dish. Place the chicken pieces with the bacon and red pepper (if using) on top of the potatoes. Season. Put the cider or apple juice in a small saucepan with the water, oil and butter and heat until the butter melts. Pour over the chicken and potatoes.
Bake in the oven for about 50 minutes until the chicken and potatoes are tender and golden brown. Take out of oven and pour juices off into a pan and reduce on the stovetop for a 'gravy' to serve with the chicken. Increase oven temp to 210C and return chicken to oven until skin is crispy and the potatoes are browned and sticky. When the chicken is nearly ready, place the parsley, zest and garlic on a chopping board and chop together.
As soon as the chicken is out of the oven, sprinkle on the parsley mixture, followed by spoonfuls of cooking juices to moisten the parsley. Serve immediately. Serves 6.
3 comments:
This looks delicious, Linda :)
This both looks & sounds delicious! Thank you!
We just had this for dinner, and it's wonderful! Thanks for the recipe!
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