100 ml extra virgin olive oil
6 chicken Marylands, trimmed of excess fat
sea salt flakes
8 cloves garlic, smashed
3 Desiree potatoes, peeled, sliced into 4mm thick rounds
500 ml white wine
250 g cherry tomatoes, ½ cut in half
4 rosemary sprigs
12 large green olives with pip in, bruised
1 tsp dried chilli flakes
1 lemon, cut into thin rounds
crusty bread, to serve
- Preheat oven to 180°C fan-forced (200°C conventional). Heat oil in a large ovenproof frying pan or casserole dish over a medium-high heat. Cook chicken pieces, turning and seasoning, until golden brown on all sides. Add garlic and fry for 1 minute or until fragrant. Stir in potato.
- Pour in wine and simmer for 1 minute. Scatter over cherry tomatoes, rosemary, olives and chilli. Tuck lemon slices around chicken. Transfer pan to oven. Roast for 25–30 minutes until chicken and potato are cooked through.
- Serve chicken with bread.