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Photo of Roast chicken with potatoes, lemon and figs by WW

Roast chicken with potatoes, lemon and figs

10
Points®
Total Time
1 hr 10 min
Prep
20 min
Cook
50 min
Serves
4
Difficulty
Moderate
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.

Notes

SERVING SUGGESTION: Steamed green beans or broccoli.TIP: If you can’t find rocket in bunches, use 4 cups (120g) baby rocket or spinach leaves. If figs aren’t in season, add 2 small bulbs fennel (sliced) to the potato mixture instead.

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