Bakes like this are great for casual lunches year-round; they’re like a roast but everything’s in one dish and you don’t have to make gravy. The lemon slices add a really lovely punch and the tasty savoury flavour of the chicken and sweet caramelised veges is a great combination. I like to use bone-in thighs, but any chicken pieces with the bone in will work.
olive oil spray
6 potatoes, washed and cut into 2cm slices
2 medium kumara, peeled and cut into 2cm slices
2 rashers lean bacon, diced
8 chicken pieces, skin removed
6 tomatoes, halved
1 lemon, thinly sliced
1 teaspoon smoked paprika
1 tablespoon olive oil
salt and pepper
Preheat the oven to 180°C. Spray the base of a large casserole dish with oil.
Lay the potato and kumara slices in the bottom of the dish and scatter over the bacon. Place the chicken pieces on top in a single layer, scatter over the tomato halves and lemon slices and finally sprinkle over the paprika. Drizzle with the olive oil and bake until everything is tender – around 1 hour, but you can turn the heat down and let it cook a bit longer and it really won’t do any harm. Season with salt and pepper to taste.
Serve from the dish, letting everyone help themselves. I like it with a green salad or veges.
copyright: Niki Bezzant 2009. From Eating In: fabulous food for friends and family