One-pan chicken with tomato and potatoes
10m prep 1h cook 4 servings
Nothing beats baked chicken and veggies in a rich sauce. Make it your best yet with Leggo’s Tomato Paste.
828 calories per serve
Allergens: Recipe may contain peanuts, tree nuts and sesame.
11 Ingredients
1/2 cup (140g) tomato paste
1 garlic clove, crushed
2 tsp ground cumin
2 tsp ground coriander
1 tsp dried chilli flakes (optional)
4 chicken marylands (or 1.4kg chicken pieces on the bone)
500g baby potatoes, halved
1 red onion, cut into wedges
400g can cherry tomatoes
8 thyme sprigs
60g baby spinach leaves
3 Method Steps
Preheat oven to 180°C. Combine tomato paste, garlic, cumin, coriander and chilli, if using, in a small bowl.
Cut 3 slits in top of each piece of chicken. Rub tomato paste mixture over chicken. Place in a large roasting pan with the potato, onion, cherry tomatoes and 1/3 cup (80ml) water. Sprinkle with half the thyme. Spray with olive oil spray and season.
Bake for 1 hour or until chicken is cooked through. Stir in the spinach and sprinkle with remaining thyme.
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