Roast chicken with potatoes, lemon and figs
4
Points®
Total time: 1 hr 10 min • Prep: 20 min • Cook: 50 min • Serves: 4 • Difficulty: Easy
Savour tender roast chicken and golden baked potatoes with a middle Eastern twist by adding fresh fig, honey and slivers of fresh chilli.
Ingredients
Baby potatoes
500 g, (chat), halved
Lemon(s)
1 medium, cut into wedges
Fresh red chilli
1 whole, thinly sliced
Dried oregano
1 tsp
Garlic
30 g, (1 bulb), halved
Lemon juice
¼ cup(s), (80ml)
Honey
2 tbs
Figs
6 medium, halved
Rocket
2 cup(s)
Balsamic vinegar
1½ tbs
Olive oil
1 tbs
Chicken thigh, skinless, raw
540 g
Instructions
1
Preheat oven to 200°C or 180°C fan-forced. Place potato, lemon, chilli, oregano and garlic in a large baking dish. Add oil and season with salt and freshly ground black pepper. Toss to coat. Bake for 50 minutes or until potatoes are golden and tender.
2
Meanwhile, combine chicken, juice and honey in a medium baking dish. Season with salt and freshly ground black pepper. Bake for 20 minutes, adding figs for the last 10 minutes of cooking.
3
Squeeze roasted garlic from bulbs and toss through potato mixture. Drizzle rocket with vinegar and serve with chicken, figs and potato mixture.
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