Chicken and potatoes baked in cider

I think one-pot or tray-baked chicken must be one of the regular dishes on most family’s dining table. This is no surprise as it’s probably the easiest meal to make, as you can add veggies and spices to your liking and whilst the oven cooks your meal you can get on with other things. This chicken and potatoes baked in cider is a popular dish in my family, particularly during the winter months. I normally make it for Sunday lunch (instead of a roast) and serve it with salad or roasted veggies. You can make it with a whole (smallish) chicken or chicken thighs and drumsticks.

Print Recipe

Prep Time 10

Cook Time 45

Resting Time 4

Total Time 1

Servings: 6 people

Cuisine: British

Calories: 1234

Ingredients Method

Ingredients

1.5 kg chicken or chicken thighs & drumsticks
2 Tbsp olive oil
6 medium potatoes
1 tsp dried oregano
300 ml apple cider
1 Tbsp cranberry sauce
3 green apples

Method

Preheat oven to 180°C.
If using a whole chicken, cut it int into 4 equal parts. Clean & peel (if not organic) the potatoes, then cut them into 4 wedges.
Heat the oil in a large casserole dish add the chicken and potato pieces. Season with salt & pepper, add the oregano, and cook for 15 minutes, until golden brown, turning them regularly.
Cut the apples into wedges, removing the core first.
Strain the excess fat from the pan then add the apple wedges, cranberry sauce and the cider
Bake for 30 minutes until golden and the sauce is syrupy.
Serve warm with side dishes of your choice.