Chicken and potatoes

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Chicken and potatoes

Main Serves 4 1h 5 min
This is usually served as a whole chicken with a potato stuffing, but is equally good, as pieces cooked over the potato.


  • 1 large onion, sliced
  • 70ml olive oil
  • 2 garlic cloves, chopped
  • 600g potatoes, peeled and diced
  • 1 large fennel bulb, diced
  • 1 lemon, juiced
  • 800g chicken legs
  • 15 whole garlic cloves, skin on
  • 200g pitted black olives
  • leaves from large sprig rosemary


Prep time: 20 min
Cooking time: 45 min
  • Step 1

    Sauté the onion in 20ml oil for 5 minutes, then add the 2 chopped garlic cloves, the potato and the fennel. Sauté for another 10 minutes and season with salt and pepper. Mix in the lemon juice.
  • Step 2

    Next, preheat oven to 200°C/Gas Mark 6. Put the potato mixture into a shallow Pyrex dish, season the chicken pieces well, and place on top of the potatoes, skin side up.
  • Step 3

    Strew the garlic cloves, olives and rosemary around the chicken and brush with the remaining olive oil. Place the dish in the oven and bake for 45 minutes. Serve with a good salad.

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