Feeds 5
Prep 10 mins
Cooking Time 45-50 mins
Ingredients
1.5kg chicken thighs
3 carrots
4 large potatoes
1 large onion
1 heaped tablespoon of dried oregano
4 sprigs fresh oregano
2 cloves of garlic
1/4 cup of Balsamic vinegar
Salt & pepper to taste
1/3 cup of Olive oil
Gremolata
200g of Sicilian olives (pitted and roughly chopped)
Juice of a lemon
Zest of a lemon
1/4 cup of extra virgin olive oil
1 teaspoon of red wine vinegar
1/2 bunch of parsley
3 springs of fresh mint (leaves only finely chopped)
Pinch of salt
Add all the ingredients to a bowl and mix to combine
Method
Preheat the oven to 200 degrees.
Peel and cut the carrots into wedges.
Peel and cut the potatoes into thin rounds.
Cut the onion into thin rounds.
Season the chicken generously with salt and pepper on both sides and add to a large baking tray. Add the remaining carrots, potatoes, onion and garlic.
Sprinkle over the dried oregano, add the fresh oregano and top with the vinegar and olive oil.
Season the vegetables, then use your hands to mix and combine everything.
To ensure everything cooks evenly, try and create space in the baking dish so all the elements touch the base of the pan.
Bake for 45 minutes and mix and combine everything. Cook for a further 15 minutes.
Remove the dish and spoon over the olive gremolata and don’t forget to pour in all the juices.
