Craving a delicious and easy weeknight meal? Look no further than Mary Berry’s one-pan chicken and potato roast, a recipe that’s sure to impress. This simple, yet flavorful dish is designed for six and boasts a unique ingredient that adds a burst of tangy flavor: preserved lemons. These Moroccan gems, typically found in jars in specialty food aisles, are packed with a distinctive citrus flavor that elevates tagines, meat dishes, and more. They can be stored in the refrigerator for up to a month or frozen for up to three months.
Get ready to roast!
Ingredients:
* 1 kg (2lb 2oz) main crop potatoes, peeled and cut into 5cm (2in) chunks
* 3 tbsp olive oil
* 1 large onion, cut into wedges
* 2 garlic cloves, crushed
* 6 rashers of smoked streaky bacon, snipped into 1 cm (1⁄2 in) pieces
* 6 chicken thighs
* 6 chicken drumsticks
* 5 preserved lemons, cut into quarters
* 1 1⁄2 tsp paprika
* 3 courgettes, thickly sliced
* 1 200g can anchovy-stuffed green olives, drained
* Salt and freshly ground black pepper
Instructions:
1. Preheat your oven to 220°C (200°C for fan ovens) or Gas Mark 7.
2. Arrange the potatoes in a large roasting pan and drizzle with two tablespoons of olive oil. Toss to ensure even coating.
3. Add the onion, garlic, bacon, and chicken, mixing everything together.
4. Place the preserved lemons in the pan and generously season the contents. Sprinkle with paprika.
5. Roast for 40 minutes.
6. While the initial roasting is underway, coat the courgettes with the remaining tablespoon of oil, seasoning with salt and pepper.
7. Add the courgettes to the pan alongside the chicken and sprinkle olives on top.
8. Continue roasting for an additional 20 minutes until the chicken and vegetables are golden and tender.
9. Ensure everything is in a single layer in the roasting pan to guarantee even cooking. If needed, divide the ingredients between two pans.
Enjoy this delicious and easy one-pan roast with its unique tangy twist, brought to you by the culinary genius of Mary Berry.
