Name: Italian chicken traybake
Total time: 5700 s
Yield: 4
Ingredients: 1 bag salad potato; 2 pack San Marzano tomato; 2 clove garlic; 1/2 jar pitted black hojiblanca olive; 2 pack bone-in chicken drumstick; 1 bunch basil; 5 tablespoon extra virgin olive oil; to taste chilli flakes; 2 tablespoon balsamic vinegar

Step 1

Preheat the oven to 200°C/180°C fan/gas mark 6.

Step 2

Add the potatoes (1 bag) , tomatoes (2 packs) , garlic (2 cloves) , olives (1/2 jar) and chicken drumsticks (2 packs) to a roasting tin, scattering over half the fresh basil (1/2 bunch) .

Step 3

Season generously with salt and pepper, and drizzle over the olive oil (75 mL) . If you like spice, here you could add in a pinch of chilli flakes (to taste) or sliced chillies for a bit of heat.

Step 4

Mix together with your hands so all of the ingredients are coated in the oil and seasoning.

Step 5

Arrange the drumsticks evenly around the dish on top of the other ingredients.

Step 6

After 45 minutes, turn the chicken and baste in the juices, and give the potato and tomato mix a good stir. Bake for a further 45 minutes until the chicken is cooked through and has crispy skin, and the potatoes are nicely roasted.

Step 7

Remove from the oven. Serve with the remaining basil leaves (1/2 bunch) , and a drizzle of balsamic vinegar (30 mL) if you like.

Italian chicken traybake

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