Chicken, Potato and Tomato Roast
by Meliz Berg
*Tavuklu Patates Kebabı* was a weekly staple dish for us growing up. In fact, my mum still makes it for us now when we all get together; it’s such a simple one-tray meal, and it really does go a long way. This recipe and Küp Kebabı (Lamb Shanks & Potatoes, also in Meliz's book) are two meat-based dishes synonymous with slow-cooking in outdoor ovens, which so much of Cypriot cuisine has been traditionally built upon. These recipes can easily be adapted to be cooked in conventional Western ovens, and here I have added my own twist of spices and flavours to my mum’s traditional recipe.
Method
Based on 4 servings, adjust as needed.
Step 1
Preheat the oven to 200°C/180°C fan/400°F/gas mark 6.
Step 2
Dissolve the stock cube and tomato purée in 200ml boiling water (if cooking for 4) in a heatproof jug and leave to one side.
Step 3
Drizzle 1/3 of the olive oil into a deep baking tray, then add the onions, potatoes, chicken and garlic to the tray. Sprinkle over the dried oregano, spices, salt, pepper and parsley. Give everything a gentle stir so that the chicken and vegetables are fully coated in the oily spices.
Step 4
Pour the chopped tomatoes into the baking tray, then fill up the can with cold water; top up the dissolved stock and tomato purée with enough water from the can to take the total amount of liquid up to 600 ml (if cooking for 4), give it a stir and pour this into the baking tray as well. Add the bay leaves and the lemon halves, drizzle over half the remaining olive oil (save a little for the last 30 minutes of cooking), cover with foil and place the baking tray on the bottom shelf of the oven.
Step 5
After 35–40 minutes remove the baking tray from the oven, take off the foil, turn the chicken over, baste the potatoes and return to the oven without the foil. After another 25–30 minutes, remove again, turn the chicken over, basting the potatoes in the juices, drizzle everything with the remaining olive oil and return to the oven for a final 25–30 minutes.
Step 6
Remove from the oven, allow to rest for 5 minutes, then serve with a liberal pouring of the thick basting juices and onions, accompanied by a fresh salad (baby gem, tomatoes are optional in the ingredient list), and in true Cypriot style, rice (cooked according to the packet instructions) and thick-set natural yoghurt.
- Ingredients
- Based on 4 servings
-
8 Chicken Thighs And/Or Drumsticks 1x Sainsbury's British Fresh Chicken Skin on Thighs 1kg -
6 Garlic Cloves, peeled and bashed 1x Sainsbury's Garlic -
1 tsp Dried Oregano 1x Sainsbury's Oregano 12g -
0.5 tsp Paprika 1x Sainsbury's Paprika 44g -
0.25 tsp Pul Biber Or Chilli Flakes 1x Sainsbury's Crushed Chillies 32g -
1 tsp Ground Cinnamon 1x Sainsbury's Ground Cinnamon 38g -
0.5 tsp Ground Cumin 1x Sainsbury's Ground Cumin 43g -
2 tbsp Chopped Fresh Parsley Leaves 1x Sainsbury's Fresh Packed Flat Leaf Parsley 30g -
Maldon Salt, to taste 1x Maldon Sea Salt Flakes 250g -
1 Tin Chopped Tomatoes 1x Stamford Street Co. Chopped Tomatoes in Tomato Juice 400g -
1 Lemon, halved 1x Sainsbury's Lemons -
2 tbsp Tomato Purée 1x Sainsbury's Tomato Puree, Double Concentrate 200g -
6 tbsp Olive Oil 1x Sainsbury's Olive Oil 1L -
4 Onions, peeled and quartered 4x Sainsbury's Onions Loose -
3 Bay Leaves 1x Sainsbury's Bay Leaves 3g -
1 Chicken Or Vegetable Stock Cube 1x Sainsbury's Stock Cubes, Chicken 10x10g -
750g Cyprus Or Maris Piper Potatoes, peeled and halved 1x Sainsbury's Maris Piper Potatoes 2kg -
4 tbsp Greek-Style Yoghurt 1x Sainsbury's Greek Style Natural Yogurt 200g -
2 heads Baby Gem, leaves washed and seperated 1x Sainsbury's Little Gem Lettuce x2 -
150g Baby Plum Tomatoes, halved 1x Sainsbury's Baby Plum Tomatoes 325g -
2 pouches Cooked Rice 2x Ben's Original Classic Long Grain Microwave Rice 220g