Serve this chicken winner with plenty of bread to sop up the wine-infused sauce.
100ml extra virgin olive oil
6 chicken marylands, excess fat removed
Sea-salt flakes and freshly ground black peeper, to season
8 cloves garlic, smashed
3 desiree potatoes, peeled, sliced into 4mm-thick rounds
500ml white wine
250g cherry tomatoes, 1⁄2 cut in half
4 rosemary sprigs
12 large green olives with pip in, bruised
1 tsp dried chilli flakes
1 lemon, sliced into thin rounds
Crusty bread, to serve
Preheat oven to 180°C fan-forced (200°C conventional). Heat oil in a large ovenproof frying pan or casserole dish over a medium-high heat. Cook chicken pieces, turning and seasoning, until golden brown on all sides. Add garlic and fry for 1 minute or until fragrant. Stir in potato.
Pour in wine and simmer for 1 minute. Scatter over cherry tomatoes, rosemary, olives and chilli. Tuck lemon slices around chicken. Transfer pan to oven. Roast for 25–30 minutes until chicken and potato are cooked through.
Serve chicken with bread.