I’m a huge fan of one pot cooking, it’s the lazy girl in me coming out. I love being able to throw everything into one dish and then bang it in the oven. Plus having only one dish to wash up at the end is the added bonus.
This is one of my favourite summer recipes and so easy to do. Put all your ingredients in one roasting dish, cook for about an hour and a half and then eat. Perfect for lazy Sunday afternoons when you would rather be out in the sun than slaving away in the kitchen!
Ingredients (serves 2/3)
- A pack of 8 chicken pieces (thighs and drumsticks )
- 400g of new potatoes
- 2 red onions
- A couple of cloves of garlic (chopped) – more if you fancy
- 3 tbsp of fresh rosemary
- 2/3 tbsp of honey
- 150 ml of white wine
- 3tbsp of olive oil
- Olives (Black or green or both if you’d prefer)
What To Do
Chop the onions into thick chunks, and halve the potatoes if they’re a bit on the big side. Put them in the roasting dish with all the other ingredients, except the olives, cover with tin foil and put into the oven (180 C) for an hour. With 30 minutes to go throw in the olives and return to the oven for the remaining cooking time.
Once it’s ready I recommend serving it in pasta bowls (we always do) and with a bit of French stick to soak up the gorgeous juices, yum! And seeing as the wine is already open, it would be rude not have a glass!