Baked Chicken with Potatoes, Lemon and Olives

Baked Chicken with Potatoes, Lemon and Olives:

Ingredients:

• 2 lbs. Potato, cut into chunks (or you can use sweet potatoes)
• 1 Red Onion, peeled cut into segments
• 1/2 Cup Pitted Green Olives
• 1 Lemon, sliced
• 50 Grams Pancetta, cut into strips
• 2 Bay Leaves
• 1 Tablespoon Tomato Paste
• 1 Tablespoon Balsamic Vinegar
• 1/2 Cup Chicken Stock
• 3 1/2 lbs. Chicken Pieces
• 1 Tablespoon Olive Oil
• Kosher Salt
• Fresh Ground Pepper
• Italian Parsley, chopped

Directions:

1. Preheat oven to 350 Degrees.
2. Place potatoes in a roasting tin or oven proof dish. Scatter over the onion, olives, lemon, pancetta and bay leaves.
3. Stir the tomato paste and balsamic vinegar into the chicken stock, then pour over the potatoes
4. Place chicken pieces on top and drizzle with olive oil and season with salt and pepper.
5. Roast for 50 minutes until chicken is golden.
6. Transfer the chicken pieces to a warm plate, cover with foil and set aside to rest in a warm place.
7. Increase the oven setting to 425 degrees and return the roasting tin or dish to the oven for 10 minutes or until the potatoes, onion and lemon slices are well coloured.
8. Place the chicken back on top of the potatoes, scatter over some chopped parsley if you like, and serve. -Bill Granger/ Image: Taryn Cox for THE WIFE