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Roast chicken cutlets, lemon potatoes & basil
30 mins
very easy
Ingredients
6 bone-in chicken thighs
500g washed potatoes, quartered
20g fresh basil, plus extra to garnish
200ml chicken stock
Juice and zest of 2 lemons
Salt and pepper
Extra-virgin olive oil
My green sauce (recipe at itsbloodydelicious.com)
Method
Heat the oven to 190°C. Place the chicken skin-side up in a roasting tray. Rub the skin with olive oil and season with salt.
Scatter the potatoes and basil around the chicken.
Mix the stock with the lemon juice and zest, then pour over the potatoes, avoiding the chicken skin.
Cover with baking paper and foil. Bake for 20 minutes.
Uncover and bake for another 30mins minutes, until potatoes are golden and cooked through.
Drizzle with olive oil, my green sauce, then finish with fresh basil.
