Another favourite tray bake.
So easy and so tasty

Serves 6


Recipe by Mary Kouzina

Ingredients

1 whole chicken
(I cut into mine into 6 pieces). Or chicken pieces of choice around 1.2kg
4-5 potatoes cut into thick wedges.

Sauce:
1/4 cup Extra virgin olive oil.
1 whole grated onion.
2 grated crushed garlic.
400ml crushed tomatoes.
1/2 cup white wine or chicken stock (optional).
½ cup of water.
1 cinnamon stick.
½ tsp dried oregano.
2 bay leaves.
½ tsp ground cinnamon.
1/8 tsp All spice.
Salt and pepper.
Additional 1/2 cup water.

METHOD

Arrange the chicken and potatoes in a large baking tray. Set aside in the fridge and begin the sauce.

Preheat your oven to 180C. Place a small saucepan over medium high heat and cook combine the olive oil, onion and garlic. Cook for approximately 2 minutes or until it starts to sweat.

Add the crushed tomatoes and let it come to a simmer. Once it has reached a simmer add the white wine and allow the alcohol to cook off for approximately 2 minutes.

Add the bay leaves, cinnamon stick, ground cinnamon, all spice, oregano and season with salt and pepper. Add the water and allow the sauce to simmer on medium heat for approximately 15-20 minutes or until the sauce reduces. Taste as season if necessary.

Once the sauce is ready, spoon it all over the chicken and potatoes (if you intend to prep this dish in advance, let the sauce cool down completely before adding it to the chicken and returning it to the fridge). Add an additional 1/2 cup of water to the tray. Cover with baking paper then tightly cover with aluminium foil and bake for 1 hour then an additional 20-30 mins uncovered to develop some colour and a richer sauce.

Garnish with fresh parsley .