​Mary Berry's Mediterranean all-in-one chicken

A great way to feed the family or a group of friends, this dish takes only minutes to prepare and can be left to its own devices - while you relax for an hour.
Stuffed olives work well in this recipe as well as plain green or black. The preserved lemons really give a lovely citrus tang to the dish and are well worth using but if you can’t find them use one sliced lemon instead.
 
Serves 6
* 1kg (2lb 2oz) main crop potatoes, peeled and cut into 5cm (2in) chunks
* 3 tablespoons olive oil
* 1 large onion, cut into wedges
* 2 garlic cloves, crushed
* 6 rashers of smoked streaky bacon, snipped into 1cm (½ in) pieces
* 6 chicken thighs
* 6 chicken drumsticks
* 5 preserved lemons, cut into quarters
* 1½ teaspoons paprika
* 3 courgettes, thickly sliced
* 1 x 200g can anchovy-stuffed green olives, drained
* salt and freshly ground black pepper
 
Method
1. Preheat the oven to 220°C/200°C fan.
 
2. Place the potatoes in a large roasting tin with two tablespoons of the oil. Toss well to coat them. Add the onion, garlic, bacon and chicken pieces and toss together.
 
3. Add the lemons to the roasting tin. Season everything well and sprinkle with the paprika. Roast for 40 minutes.
 
4. In a bowl toss the courgettes in the remaining tablespoon of oil and season with salt and pepper, then poke them in among the chicken and scatter the olives over the top.

5. Return to the oven for a further 20 minutes, until the chicken and vegetables are golden brown and tender.
 
Tips:
The recipe allows one chicken thigh and one drumstick per person, but use less if you are not such big eaters.

Don’t overcrowd the roasting tin, you need everything to be in a single layer or it will not cook evenly – divide between two tins if necessary.

Preserved lemons can usually be bought in jars in the speciality section of the supermarket. Traditionally from Morocco, the lemons are preserved in salt water and are beautifully soft and citrusy. Use them to flavour tagines and chicken or pork dishes.They will keep in the jar in the fridge for one month, or you can freeze them in a freezer-proof container for up to three months.

More from Mary Berry Cooks: Extracted from Mary Berry Cooks by Mary Berry (BBC Books, hardback £20) Photography by Georgia Glynn Smith.

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