Grilled Chicken New Potato Roasted Garlic And Fresh Thyme Quesadilla Recipes

CHICKEN & NEW POTATO TRAYBAKE

Steps:

• Heat oven to 200C/180C fan/gas 6. Pour the olive oil into a large roasting tin and add the potatoes, olives, lemon quarters, bay leaves and garlic. Toss everything together so it's coated in oil and evenly distributed. Add the chicken thighs, skin-side up, and season.
• Put the roasting tin in the oven and roast for 1 hr, basting with the pan juices halfway through cooking. After 1 hr, check that the potatoes are soft and the chicken is cooked through, then return to the oven for a final 15 mins to crisp the chicken skin.
• Remove the roasting tin from the oven. Press down on the roasted garlic cloves with the back of a spoon, discard the skins, and mix the mashed garlic with the meat juices. Serve with watercress or your favourite salad leaves on the side.

GRILLED CHICKEN, NEW POTATO AND ROASTED GARLIC QUESADILLA

Steps:

• Preheat grill. Brush chicken with olive oil and season with salt and pepper to taste. Grill for 5 minutes on each side or until cooked through, remove and let rest. Toss potatoes in olive oil and season with salt and pepper to taste. Grill cut side down until golden brown, turn over and continue grilling until cooked through.
• Place 8 tortillas on a flat surface. Divide both cheeses among the tortillas. Slice chicken on the bias into 1/4-inch thick slices. Cut each potato half in half. Divide the chicken, potatoes, garlic and thyme among the 8 tortillas. Stack tortillas to make four. Top the four tortillas with the remaining four tortillas. Brush the top with olive oil and season with salt and pepper to taste. Grill, oil side down until golden brown. Carefully flip over and continue grilling until golden brown and the cheese has melted.

GARLIC NEW POTATOES

Steps:

• Place broth and potatoes in saucepan. Heat to a boil. Cover.
• Cook over low heat 15 minutes or until tender. Drain.

POTATO GRATIN WITH CHICKEN BROTH, GARLIC AND THYME

Steps:

• Adjust oven rack to lowest position. Heat oven to 350 degrees.
• With motor running, drop garlic through the feeder tube of a food processor to mince. Scrape down sides of bowl. With motor running, add oil through feeder tube; continue to process. Transfer to a small bowl, stir in thyme and set aside. Switch to the slicing blade and slice the potatoes (or thinly slice them with a knife).
• Brush a little of the garlic oil over the bottom of a 9-by-13-inch (or similar size) baking dish. Make 4 layers in this order: potatoes, a generous brushing of the oil, a sprinkling of salt and pepper. Slowly add broth at one corner to avoid washing off garlic and herbs.
• Bake until most of the broth has been absorbed, about 45 minutes. To brown, move pan to middle rack and broil until spotty brown, about 5 minutes.
• Let rest so potatoes continue to absorb liquid, about 10 minutes. May be made ahead, held at room temperature while roast cooks, then reheated.