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Baked Chicken With Rooster Potatoes And Onions

Published Thursday, 04 September, 2008 by Michelle Stoodley

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



  • 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


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

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.

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

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.

5)Add a little salt and pepper to season.

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

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