Mike is joined by Sarah Boorer, Communications professional & CWA award-winning cook, to look at the world of baked goods, delicious treats and & easy recipes.

This week Sarah whips up One-Pan Portuguese Chicken & Potatoes (recipe courtesy
recipetineats)

Ingredients
 5 chicken thighs, bone-in, skin-on – about 1.2kg total weight

Portuguese Seasoning:
 3 1/2 tsp paprika, sweet/regular or smoked
 1 1/2 tsp garlic powder
 1 1/2 tsp dried oregano
 1/2 tsp coriander
 1/4 tsp cayenne pepper, optional (for faint spiciness)
 1 tbsp brown sugar (tightly packed)
 3/4 tsp cooking salt
 1 1/2 tbsp extra virgin olive oil
 1 1/2 tbsp lemon juice, or white or red wine vinegar or apple
cider vinegar

Potato Vegetable Bake:
 700g medium waxy potatoes ("washed potatoes";, red potatoes, US: Yukon), skin-on, cut into 5 mm slices
 1 large red onion, cut into wedges
 1 large red capsicum / bell pepper, deseeded, cut into large 3.5cm squares
 6 garlic cloves, crushed using a garlic press
 2 tsp dried oregano
 1 tsp cooking salt
 1/4 tsp black pepper
 2 1/2 tbsp extra virgin olive oil
 3 tbsp lemon juice

Instructions:
1. Preheat oven to 200°C (180°C fan-forced).
2. Vegetable bake head start– Put all the Potato Vegetable Bake ingredients in a large pan. Toss well to coat, separating the potato slices. Bake for 25 minutes while you prepare the chicken.
3. Portuguese Chicken – Mix the Portuguese Seasoning ingredients in a bowl. Add the chicken and turn to coat.

4. Bake 2 – Place the chicken on top of the potatoes, tucking the excess skin under to form bundles. Bake for 40 minutes or until the chicken is golden and cooked through.
5. Serve the chicken and vegetables with the tasty lemony garlic broth. Bread for mopping is encouraged!