Ingredients

The following ingredients have 4 Servings
  • 3 desiree potatoes, cut into 3cm pieces
  • 2 tbs extra virgin olive oil
  • 4 (1 1/2kg) chicken Marylands
  • 2 garlic cloves, chopped
  • 2 leeks, white part only, finely sliced
  • 1 tbs fennel seeds
  • 1/2 bunch dill, leaves picked, stalks finely chopped
  • 1 cup (250ml) chicken stock
  • Zest and juice of 2 lemons
  • 2 x 410g cans Ardmona Rich & Thick Classic tomatoes
  • 100g Kalamata olives, pitted
  • Crumbled Greek feta, to serve
  • Mixed salad leaves, to serve

Instruction

  • To parboil potatoes, place potatoes in a saucepan of cold cold water and bring to the boil over high heat. Remove from heat, drain and set aside to cool slightly.
  • Preheat oven to 200°C.
  • Heat oil in a large, flameproof heavy-based casserole over medium-high heat. Add chicken and cook, turning halfway, for 12 minutes or until golden. Remove chicken from casserole and set aside.
  • In the same casserole, add garlic, leek, fennel seeds, dill stalks and half the leaves, and cook, stirring frequently, for 5 minutes. Add stock, lemon juice and tomatoes, and cook, stirring to combine, for 2 minutes or until gently simmering. Add olives and potatoes, and stir to coat.
  • Return chicken to the pan, skin-side up, season and roast for 45 minutes or until potatoes are tender and chicken is cooked through.
  • Sprinkle with lemon zest and remaining dill leaves. Scatter over feta and serve with mixed salad leaves.