Roast chicken with garlic potatoes and rosemary
Using thigh cutlets in this way rather than the whole bird shortens the roasting time. The thigh is also the most succulent and flavoursome part of the chicken.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nzwomansweeklyfood.co.nz.
Ingredients
- 8 chicken thigh cutlets (1.6kg)
- 750 grams (1½ pounds) baby new potatoes, halved
- 30 grams (1 ounce) butter, melted
- 2 rindless bacon slices (130g), chopped coarsely
- 2 cloves garlic, sliced thinly
- 2 tablespoons fresh rosemary leaves
- 1/4 cup (30g) green olives
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