• 8 chicken thighs on the bone (skin on)
  • 8 baby desiree potatoes, halved
  • 4 spring onions, halved
  • 1 lemon, sliced
  • 4 sprigs thyme
  • 2 whole single clove garlic
  • 1 tablespoon olive oil
  • 4 slices prosciutto, halved
  • 16 black olives


1. Preheat oven to 230°C. Trim excess fat from chicken and make 3 slashes, 1 cm deep, into the meat to help cooking.

2. Arrange chicken, potatoes and spring onions in a single layer in a large metal baking dish. Tuck lemon slices, thyme sprigs and whole garlic amongst chicken pieces and season well with salt and pepper. Drizzle over olive oil.

3. Bake for 30 minutes then reduce heat to 200°C. Lay a slice of prosciutto onto each chicken thigh and add olive to pan. Bake for a further 15 minutes until chicken is cooked through and potatoes are tender

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