Chicken with lemon, garlic, herbs and potatoes
RECIPE: ROSIE RAMSDEN. PHOTOGRAPH: CLARE WINFIELD. FOOD STYLING: REBECCA WOOLLARD. STYLING: OLIVIA WARDLE
SERVES 4. HANDS-ON TIME 5 MIN, OVENTIME 45 MIN
NEXTTIME
Toss in a jar of roasted redpeppers, drained andchopped. Sliced fennel orcourgettes would also be great.
FOOD TEAM’S TIP
For extra-crisp skin, fry thechicken, rubbed with oliveoil, for 5-6 minutes beforeadding to the tin.
• 300g waxy potatoes (such ascharlotte), cut into even chunks
• 1 garlic bulb, cut in halfhorizontally
• 1 large lemon, sliced
• 2 fresh oregano sprigs
• 2 fresh thyme sprigs
• 20 kalamata olives, pitted
• 100ml dry white wine (or dryvermouth/dry sherry)
• Olive oil for drizzling andrubbing
• 8 free-range chicken thighs(choose skin on, bone in for extraflavour)
• Small bunch fresh parsley,roughly chopped, to serve
1 Heat the oven to 200°C/180°C fan/gas 6. Toss the potatoes, garlic,lemon, oregano, thyme, olives andwine in a roasting tin large enoughto fit everything in, then drizzle witha little oil. Rub the chicken thighs allover with olive oil, then add to thetin and season with salt and pepper.
2 Roast in the oven for 45 minutesor until the thighs are cookedthrough (the juices will run clearwhen the thickest part of each thighis pierced with a skewer).
3 Rest for 5 minutes or so, thenserve scattered with the parsley.
PER SERVING 376kcals, 18.1g fat(4.1g saturated), 35.1g protein,14g carbs (1.5g sugars), 0.8g salt,2.4g fibre
EASY SWAPS
If you’re a fan ofMiddle Easternstylecooking, swapthe oregano andthyme for za’atarspice blend, thenadd a drizzle ofpomegranatemolasses to serve.Not keen on olives?Leave them outor use punchycapers instead.