Garlic Butter Chicken & Potato Bake
Jessica Gray
Tender chicken and crispy golden potatoes baked in a rich garlic butter sauce. This one-dish wonder is comforting, hearty, and perfect for an easy weeknight dinner.
Ingredients
- 8 chicken drumsticks
600g baby potatoes
- 1.5 cup chicken stock
2 tablespoon Out the Gate
1 tablespoon Blow My Coals (or Man Rub)
50g butter melted
- 1 onion
1.5 teaspoon Spit Roast Salt Flakes
- Cherry tomatoes optional
- ¼ cup fresh parsley finely chopped
Directions
- Preheat the oven to 180°C fan bake.
- Thinly slice the onion and add it to the base of a large, shallow casserole dish or other oven-safe baking dish.
- Cut the baby potatoes into quarters and scatter them over the onion. Season with Spit Roast.
- Pour the chicken stock over the potatoes and onion.
- Melt the butter in a large bowl, then add Out the Gate and Blow My Coals. Mix to combine.
- Toss the chicken drumsticks in the garlic butter mixture and arrange them on top of the potatoes. Pour over any remaining garlic butter.
- Bake for 45–50 minutes or until the chicken is nicely browned and cooked through. If you can, baste the chicken with some of the stock halfway through cooking.
- To serve, scatter over cherry tomatoes and fresh parsley.
