Baked Chicken with Rooster Potatoes and Onions

An easy recipe that can be made in just one pot!

Ingredients

• 6 large skinless chicken thighs fillets
• 5 tablespoons of extra virgin olive oil
• 150ml dry white wine
• 450g medium sized Rooster potatoes, scrubbed and cut into chunks
• 3 medium red onions, cut into thick wedges
• 120ml chicken or vegetable stock
• Salt and pepper

Instructions

STEP 1:

1)Heat the oven to 200°C/Fan 180°C/400°F/Gas Mark 6.

STEP 2:

2)Cut the chicken thighs into large chunks. Heat a large flameproof dish and add 3 tablespoons of the oil. Add the chicken and cook over a medium heat for 4-5 minutes, turning until lightly browned.

STEP 3:

3)Pour in the wine and bring to the boil. Allow to simmer for 2 minutes.

STEP 4:

4)Add the remaining oil, the Rooster potato chunks and onions. Stir so that all of the ingredients are coated in olive oil and pour over the stock.

STEP 5:

5)Add a little salt and pepper to season.

STEP 6:

6)Bake uncovered for 20 minutes. Then turn the ingredients over and bake for another 20 minutes.

STEP 7: