Lemon Roasted Chicken, Potatoes and Onion

Article text
This recipe is not only delicious but fantastically simple to prepare; everything goes into one large roasting pan and cooked in the oven for an hour. Just let the oven do the work in developing the sticky sweet caramelised flavours. We served this recently when celebrating my son Jack's 16th birthday with his gorgeous god mother Claire (pictured).

Serves 4

450g (1lb) potatoes, peeled and sliced
2 onions, cut into chunks
3 garlic cloves, peeled and halved
8-10 chicken thighs
2 lemons, quartered
Sprigs of thyme or rosemary
freshly ground black pepper
a generous drissle of olive oil

Preheat the oven to 200°C, Gas Mark 6.

Place the prepared potatoes, onion and garlic into a large roasting pan with the chicken thighs.

Add the lemon and sprigs of thyme or rosemary, season with black pepper and a drissle of olive oil and place in the oven for an hour. Give the ingredients a stir half way through cooking to stop everything sticking to the roasting pan.

Serve with a freshly prepared watercress salad.

311 Kcal per portion Fat 23g Sat fat 3.4g