SW recipe: Spanish chicken and chips

SUPER SIMPLE
Serves 4
Syns per serving 1
Ready in 1 hour 15 minutes

Ingredients

2 red onions, cut into wedges

2 courgettes, sliced

3 peppers (mix of red and yellow), deseeded and sliced into strips

200g cherry tomatoes

250g chestnut mushrooms, halved, or quartered if large

Low-calorie cooking spray

12 skinless and boneless chicken thighs, visible fat removed

1 garlic clove, crushed

50g pitted black olives in brine, drained

Zest and juice of 1 unwaxed lemon

300ml chicken stock

1kg floury potatoes, such as Maris Piper or King Edward, cut into chips

Chopped fresh flat-leaf parsley leaves, to serve

Method

1 Preheat your oven to 200°C/fan 180°C/gas 6. Spread the onions, courgettes, peppers, tomatoes and mushrooms on a large, non-stick baking tray in a single layer and spray with low-calorie cooking spray. Roast for 30 minutes until coloured and softened.

2 Tip the veg into a large, non-stick baking dish and add the chicken thighs. Scatter over the garlic and olives, then add the lemon zest and juice, and the stock. Cook for a further 30-40 minutes, or until the chicken is cooked through.

3 Meanwhile, spread the chips on a large, non-stick baking tray in a single layer and spray with low-calorie cooking spray. Season, add to the oven above the veg and cook for 40 minutes, or until golden, turning halfway.

4 Cut the chicken into pieces and divide between 4 plates with the veg and chips, serving a quarter of the olives per person. Scatter over the parsley to serve.

 

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