Chicken Provençal with Crispy Lemon Smashed Potatoes from The Slimming Foodie Ultimate Comfort Food

By Erin Brown
Related Categories: Cookbook Confidential

“An easy oven-baked all-in-one-tray option that is really packed with flavour and ideal for a big group. I serve it with these crispy smashed potatoes cooked alongside it in the oven and they are always a big hit, then add rocket leaves.” Pip Payne, author of The Slimming Foodie Ultimate Comfort Food

Serves 8

1kg (2lb 4oz) cherry tomatoes

8 garlic cloves, crushed

130g (4¾oz) pitted black olives, halved

50g (1¾oz) canned anchovies, drained and finely chopped

500g (1lb 2oz) tomato passata

250ml (9fl oz) red wine

200ml (7fl oz) chicken stock

Finely grated zest and juice of 2 lemons

1 tablespoon dried rosemary

1 tablespoon dried thyme

2 large red onions, cut into wedges

16 skinless chicken thigh fillets (total weight about 2kg/4lb 8oz), excess fat removed

Spray oil, or low-calorie cooking spray

2kg (4lb 8oz) baby potatoes

3 tablespoons olive oil

120g (4¼oz) rocket

Salt and pepper

Chopped herb leaves, such as basil, parsley, rosemary, thyme or oregano, to serve

Preheat the oven to 210°C/190°C fan (410°F), Gas Mark 6½.

Put the tomatoes in a large, deep roasting tray (see note) with the garlic, olives, anchovies, passata, red wine, stock, lemon juice (reserve the zest for now) rosemary and thyme and mix everything together.

Lay the onion wedges and chicken thighs over the top, season everything generously with salt and pepper and spray with spray oil or low-calorie cooking spray. Bake the tray on the top shelf of the oven for 25 minutes.

Meanwhile, put the potatoes into a large pan of boiling water and simmer for 20 minutes. After 20 minutes, drain and let them steam off for a couple of minutes.

Remove the chicken from the oven, stir everything together thoroughly, then return to the oven, this time on the middle shelf.

Place the potatoes into another large roasting tray, drizzle with 1 tablespoon of the olive oil and shake them to spread out the oil. Use a potato masher to partially squash the potatoes: you want them to burst and flatten slightly, but not completely mash. Drizzle over the remaining oil, scatter over the lemon zest and stir well to distribute. Season with salt and pepper and place on the top shelf of the oven to roast for 30 minutes, until they are golden brown with crisp edges.

I either serve these straight from the roasting trays, with the rocket in a separate bowl, or transfer into large dishes to go on the table for everyone to help themselves. Either way, scatter with herbs to serve.