Baked Chicken With Lemon, Potato And Olives

• 1 kg potato, cut into chunks
• 1 red onion, peeled cut into segments
• 1/2 cup green olives
• 1 lemon, sliced
• 50 g pancetta, cut into strips
• 2 bay leaves
• 1/2 cup chicken stock
• 1 2/3 kg chicken pieces
• 1 tablespoon olive oil
• kosher salt
• fresh ground pepper
• To serve
• Italian parsley, chopped

1. Preheat oven to 180 Degrees Celsius.
2. Place potatoes, onion, olives, lemon, pancetta and bay leaves in roasting tin.
3. Pour over stock.
4. Place chicken pieces on top and drizzle with olive oil. Season.
5. Roast for 50 minutes unil chicken is golden.
6. Remove chicken, place on warm plate and cover with foil.
7. Increase oven temperature to 220 Degrees Celsius.
8. Return roating tin to oven and cook for approx 10 more minutes until potatoes are golden.
9. Place chicken back on top, heat through, sprinkle with parsley and serve.

potato, red onion, green olives, lemon, pancetta, bay leaves, chicken stock, chicken, olive oil, kosher salt, fresh ground pepper, italian parsley

Taken from www.food.com/recipe/baked-chicken-with-lemon-potato-and-olives-256569 (may not work)