One-Pan Rosemary Chicken with Potatoes and Cherry Tomatoes

The potatoes go in first so they take on the chicken fat and rosemary oil. The tomatoes go in last so they burst rather than collapse. Nothing to do in between.

Serves 4 - 1 hour

Ingredients

• 4 chicken thighs, skin on, bone in
• 600g potatoes, cut into 3cm cubes
• 200g cherry tomatoes
• 5 garlic cloves, unpeeled
• 2 tbsp APSOGO Organic Greek Rosemary
• 5 tbsp APSOGO Extra Virgin Olive Oil
• 1 lemon
• APSOGO Greek Sea Salt Blossom and black pepper

Method

1. Heat the oven to 200°C. Toss the potatoes in a roasting dish with 3 tbsp olive oil, 1 tbsp rosemary, salt and pepper.
2. Rub the chicken with the remaining oil and rosemary, salt and pepper. Sear skin-side down in a hot pan for 4 minutes until golden.
3. Lay the chicken skin-up on the potatoes with the garlic cloves. Roast 35 minutes.
4. Add the cherry tomatoes and roast 10 minutes more until they split.
5. Squeeze the lemon over everything and serve from the dish.

Tip

Squeeze the roasted garlic out of its skin onto the potatoes before serving.

All the APSOGO ingredients in this recipe are available at apsogo.com.