Lemon Roasted Chicken, Potatoes and Onion
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