Baked Chicken With Potatoes and Red Onions

1. 1

   Heat the oven to 400F.

2. 2

   Cut the chicken thighs into large chunks.

3. 3

   Heat a large flameproof dish and add 3tbsp of the oil.

4. 4

   Add the chicken and cook over a medium heat for 4-5mins, turning until lightly browned.

5. 5

   Pour in the wine, bring to the boil and allow to simmer for 2mins.

6. 6

   Add the remaining oil, the potato chunks and onions.

7. 7

   Stir, so all the ingredients are coated in olive oil, pour over the stock.

8. 8

   Chop about 1tsp of rosemary spikes then scatter over the dish, adding a little salt and a few grinds of black pepper.

9. 9

   Bake uncovered for 20mins, turn the ingredients over and bake for a further 20mins.

10. 10

    Add a few sprigs of fresh rosemary to garnish.

11. 11

    Serve with a green vegetable such as broccoli, spinach or green beans.

* Per serving · 4 servings · Values may vary.

No additional tips available.