Italian chicken and chips

    1 hour 10 min

    Quick & easy but healthier! Finger licking delicious too, mmmm ....

    9 people made this

    Serves: 4 

    • 8 medium potatoes - peeled
    • 2 red onions - halved and sliced
    • 20 cherry tomatoes
    • 4 organic chicken leg quarters
    • lots of fresh thyme sprigs
    • 2 tbsp olive oil
    • sea salt to taste
    • black pepper to taste
    • 250 ml chicken stock ( or water )

    Prep:10min  ›  Cook:1hr  ›  Ready in:1hr10min 

    1. Heat oven to 220C/gas 7
    2. Cut the potatoes in half lengthways then slice to make into thick 'chips'.
    3. Mix the potatoes, onions and thyme sprigs in a bowl with 2 tbsp olive oil, sea salt and pepper.
    4. Toss vegetables in a roasting pan and add 250ml chicken stock (or water). Bake for 20 minutes.
    5. In the same bowl rub the chicken with sea salt, pepper and more thyme.
    6. Place seasoned chicken into the same roasting pan together with the potatoes & onions.
    7. Bake for another 20 minutes.
    8. Add cherry tomatoes and bake a further 20 minutes.
    9. Before serving, squish a couple of baked tomatoes into a few spoonfuls of seasoned olive oil for an instant sauce and drizzle over the top.

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    Reviews in English (7)


    very easy to make and a very tasty dish, would certainly make again. Only complaint was from my hubby who thought he was getting proper chips when I told him what the recipe was called but he did enjoy it anyway.  -  08 May 2011


    Can't believe something so simple can be so tasty. Thankyou.  -  28 Jun 2012


    Good recipe. I agree with the comments on of a previous poster about the name saying chips being misleading, especially to husbands Casseroled potatoes cut in chip shape is more accurate. But that does not detract from the recipe. I added some crushed garlic cloved and a haf teaspoon of chili and garlic from a jar and added carrots to the mix. I added the chicken at the beginning as the recipe sounded to me like it was using already cooked chicken from the cooking time suggested and mine was raw. Turned out very well. I did not have cocktail tomatoes, which would have looked great, so instead I chopped a couple tomatoes into large chunks. I added more stock than suggested and reduced on the stovetop after removing the chicken and most of the veg. I left in half the tomatoe and some of the onion and blended then added 3 T cornflour and continued to cook on the stovetop. Made a great sauce.  -  19 Sep 2012