Ingredients
- 2 garlic cloves, crushed
- 1cm piece fresh ginger, finely grated
- 1/2 tsp chilli powder (optional)
- 2 tsp fresh thyme leaves, plus extra to serve
- 1/3 cup chicken stock
- 1/3 cup lemon juice
- 1/3 cup orange juice
- 500g baby red potatoes
- 1 brown onion, finely chopped
- 8 small chicken thicken thighs
- 1 tsp sweet paprika
- 1 small orange, sliced
- 1 lemon, sliced
- 1 tbsp olive oil
- 100g green beans, trimmed, cut into thirds
Method
- Preheat oven to 180/200 degrees fan forced. Combine garlic, ginger, chilli powder, thyme, oregano, chicken stock and lemon and orange juice in a jug.
- Cut 2mm thick slices into the top of each potato, being careful not to cut the whole way through.
- Sprinkle onion over the base of a large roasting pan and top with chicken. Arrange potatoes in between the chicken pieces. Pour stock mixture over the chicken and potatoes and sprinkle with paprika. Top with orange and lemon slices and drizzle with oil. Season well with salt and pepper.
- Bake for 50 minutes, basting with stock mixture during cooking. Add beans, pushing into stock mixture. Cook for a further 10 minutes or until chicken is cooked and potatoes are golden and cooked through. Serve sprinkled with extra thyme and oregano.