Ingredients
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500g Potatoes
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8 pieces ( about 125g each) Chicken Thigh Fillets
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1/2 teaspoon Salt
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1/4 black pepper Black Pepper
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1 tablespoon Olive Oil
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1 red chili (deseeded and chopped) Red Chili
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1 clove garlic (crushed) Clove Garlic
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3 Tablespoon Lemon Juice
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1/2 cup Chicken Stock
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1 Tablespoon Chopped Fresh Parsley
Directions
A scrumptious dish of juicy chicken and potato wedges with a combination of herbs and spices.
- Preheat oven to 200°C. Cut the potato into 2.5cm thick wedges and cook in a pan of boiling water for 3 minutes. Drain well.
- Season the chicken thighs with salt and pepper. Heat the oil in a large frying pan over medium heat. Add the chicken and fry until browned, about 4 minutes on each side. Transfer the chicken to a 32 x 23 cm baking pan.
- Put the chili and garlic in the frying pan and cook for 2 minutes. Remove from heat and add the potato wedges, tossing well to coat in the chili mixture. Arrange the potatoes around the chicken in the baking pan.
- Pour lemon juice and stock over chicken and potatoes. Sprinkle with half the parsley. Bake, uncovered, until chicken and potatoes are cooked through, 35-40 minutes. Sprinkle with remaining parsley and serve.
