Chicken & Potato Traybake with Garlic Yoghurt
This crispy skin saltbush chicken dish is wonderfully flavoured with a salty, herby native Australian green mix. The saltbush adds a soft, salty flavour that pairs perfectly with lemon & garlic. A quick & easy dish that can be prepared and cooked in under an hour!
Serves 4
Effort: Easy
Prep:10 mins
Cook: 35 mins
Gluten Free
Ingredients
1.5 kg Chicken pieces
3 tbsp olive oil
450g potato (about 4 medium potatoes)
3 tbsp Gilgooma saltbush & rosemary mix
2 tsp lemon zest
1 large garlic clove, minced
1 lemon
Fresh parsley to serve
Garlic yoghurt
3/4 cup plain yoghurt
1 small garlic clove, minced
Instructions
Preheat oven to 220c/ 200c fan. Combine chicken and chopped potatoes in a large bowl & add olive oil.
Add the saltbush & rosemary mix, lemon zest, garlic, salt & pepper and toss to combine making sure everything is evenly coated.
Arrange the chicken and potato on a large baking tray in a single layer. Slice the lemon into 4 pieces and nestle into the tray.
Place in the oven and roast for 35mins until the chicken and potato are cooked through and everything is golden.
While the chicken cooks, place yoghurt in a small bowl. Grate garlic over the yoghurt, season & mix together.
To serve, squeeze cooked lemon over the whole tray, spoon garlic yoghurt over the chicken & potato and sprinkle with fresh parsley.
Hints & tips
Chicken - Use skin on chicken pieces. This keeps the chicken moist and the skin adds flavour to the dish. Thighs and legs would be my recommendation. Maryland pieces would also work well - add 5-7 mins extra to the cooking time due to their size.
Lamb is another great meat that pairs really nicely with saltbush - try replacing the chicken with lamb chops.
Potato - Leave the skins on for added crunch. Chop into 1 inch pieces, anything bigger wont cook in time.
Technique tip - Don't over crowd your baking tray. Over crowding causes steam and wont allow the chicken and potato to get crispy. Spread over two baking trays if needed.
Accompaniment - Serve with roasted veg or green salad.
Storing - This dish will last in the fridge for up to 3 days. This dish is not suitable for freezing.
