With olives and rosemary, this easy chicken traybake tastes like home
When I was 17, I moved to Melbourne to follow in my parents’ footsteps and study film and TV. It was bittersweet because I loved my new-found independence, but I really missed my mum Rachel’s cooking.
When I was 17, I moved to Melbourne to follow in my parents’ footsteps and study film and TV. It was bittersweet because I loved my new-found independence, but I really missed my mum Rachel’s cooking. Luckily, she visited me a lot and on one occasion she whipped out this recipe from a magazine and we cooked it in my little share house, much to my flatmates’ enjoyment. We’ve added a few things to the recipe since then and it’s been a favourite ever since.
Try also my orange-baked salmon and easy moussaka.
‘My chicken’
Ingredients
- 2 onions, peeled and quartered
- 5 garlic cloves
- 4 rosemary sprigs
- 4 chicken Marylands, skin on
- 1 chorizo sausage, cut into 5mm slices
- 1 cup extra-virgin olive oil
- 2 cups red wine vinegar
- 1 cup green Sicilian olives, pitted
Method
Preheat the oven to 180C. Place the onions in a roasting tin with the garlic and rosemary. Run your fingers between the chicken skin and thigh meat to ease the skin away from the meat (be careful not to tear it). Place the chorizo under the chicken skin. Place the Marylands in the tray on top of the onion, garlic and rosemary. Pour the olive oil and vinegar over the top and add the olives. Season well with salt and pepper and bake for 35 to 45 minutes, or until the chicken is cooked through. Remove from oven and allow to rest for 5 minutes before serving. Season to taste. Serve with a simple garden salad and creamy mashed potatoes.
Serves 4-6