Mary Berry mediterranean chicken recipe

All-in-one Mediterranean Chicken

Waterstones recipe

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/Gas 7.
2 Place the potatoes in a large
roasting tin with 2 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.
Return to the oven for a further
20 minutes, until the chicken and
vegetables are golden brown and
tender.


Don’t overcrowd the roasting tin,
you need everything to be in a
single layer or it will not cook evenly
– divide between 2 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 1
month, or you can freeze them in a
freezer-proof container for up to
3 months.