Baked Chicken With Lemon, Potato and Olives

• potato↗1 kg

  cut into chunks

• red onion↗1

  peeled cut into segments

• green olives↗1⁄2 cup
• lemon↗1

  sliced

• pancetta↗50 g

  cut into strips

• bay leaves↗2
• chicken stock↗1⁄2 cup
• chicken pieces1 2⁄3 kg
• olive oil↗1 tablespoon
• kosher salt↗
• fresh ground pepper↗
• To serve
• Italian parsley↗

  chopped

Step-by-step instructions

1. 1

   Preheat oven to 180 Degrees Celsius.

2. 2

   Place potatoes, onion, olives, lemon, pancetta and bay leaves in roasting tin.

3. 3

   Pour over stock.

4. 4

   Place chicken pieces on top and drizzle with olive oil. Season.

5. 5

   Roast for 50 minutes unil chicken is golden.

6. 6

   Remove chicken, place on warm plate and cover with foil.

7. 7

   Increase oven temperature to 220 Degrees Celsius.

8. 8

   Return roating tin to oven and cook for approx 10 more minutes until potatoes are golden.

9. 9

   Place chicken back on top, heat through, sprinkle with parsley and serve.