Provencal Chicken Bake

	Preparation Time: 35 minutes Cooking Time: 55-60 minutes Serves: 6 Uses Essential Cuisine Chicken Stock
'After a busy day, this dish is a saviour. It’s big on flavour and low on effort. Everything goes into one dish to bake, emerging in just an hour fragrant with the aromas of Southern France.' ~ Annabel Langbein

INGREDIENTS

4 cloves garlic, peeled and thinly sliced
4 sun-dried tomatoes, very thinly sliced
Finely zested rind and juice of 1 lemon
1 medium red onion, peeled and cut into 1cm wedges
6 chicken quarters, thigh or wing
4 large potatoes, peeled and cut into 2cm chunks
10 Kalamata olives
450g Essential Cuisine Chicken Stock
1 tsp salt and several grinds black pepper
3cm piece of fresh rosemary stripped off stem

METHOD

To prepare chicken:
Preheat oven to 200°C. Use a baking dish big enough to hold the chicken pieces in a single layer, sprinkle garlic, sun-dried tomatoes and lemon zest in the base. Scatter over the onions and add the lemon juice.

Arrange chicken in a single layer on top and place potatoes and olives around chicken. Pour over Essential Cuisine Chicken Stock.

Season with salt and pepper and sprinkle over rosemary leaves (discarding the stem).

Bake for 55-60 minutes or until chicken is cooked through and golden. Accompany with lightly cooked green vegetables.