ONE-PAN LEMON AND CHICKEN POTATO BAKE

serves / 4 prep / 20 minutes cook / 1 hour

2 garlic cloves, crushed 1cm piece fresh ginger, finely grated ½ tsp chilli powder (optional) 2 tsp fresh thyme leaves, plus extra to serve 1 tbsp chopped fresh oregano leaves, plus extra to serve ⅓ cup chicken stock ⅓ cup lemon juice ⅓ cup orange juice 500g baby red delight potatoes 1 brown onion, finely chopped 8 small chicken thigh cutlets (skin on), trimmed 1 tsp sweet paprika 1 small orange, sliced 1 lemon, sliced 1 tbsp extra virgin olive oil 100g green beans, trimmed, cut into thirds

1 Preheat oven to 200C/180C fan-forced.

2 Combine garlic, ginger, chilli powder (if using), thyme, oregano, stock, and lemon and orange juice in a jug.

3 Cut 2mm-thick slices into the top of each potato, being careful not to cut the whole way through.

4 Sprinkle onion over the base of a 25cm (12-cup-capacity) roasting pan. Top with chicken. Arrange the potatoes in between chicken pieces. Pour stock mixture over chicken and potatoes. Sprinkle with paprika. Top with orange and lemon slices. Drizzle with oil. Season well with salt and pepper.

5 Bake for 50 minutes, basting with the stock mixture during cooking. Add beans, pushing into stock mixture. Cook for a further 10 minutes or until chicken and potatoes are golden and cooked through. Serve sprinkled with extra thyme and oregano.