Chicken and Potato Bake with Preserved Lemons

Corn, egg, gluten, lactose, milk, nut, peanut, sesame, soya & wheat free

Serves 4

Ingredientsthe-alt-name

  • 4 chicken thighs and 4 drumsticks, skin on
  • about 650g small potatoes or larger ones cut into smaller pieces
  • large handful of spring onions, cut in half
  • 4 preserved lemons, cut into quarters
  • 1 tsp oregano
  • 1 tsp thyme
  • 1 tsp mint
  • 2 handfuls of pitted black olives
  • 6 tbsp olive oil
  • large handful of asparagus with the woody ends snapped off

Method

  1. Preheat the oven to 200°C / Gas 6.
  2. Spread the chicken and potatoes evenly in a large oven proof dish.
  3. Spread over the onions, lemons, herbs, olives and oil.
  4. Use your hands or stir with a large spoon so that everything is coated in oil and herbs.
  5. Bake in the oven for 30 minutes and the give everything a stir.
  6. Return the dish to the oven for another 20 minutes.
  7. Place the asparagus on top and cook for a final 10 minutes.
  8. Check that the chicken is fully cooked before serving.
  9. You can remove the lemons to serve if you prefer.

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