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Roast chicken thighs and potatoes with lemon and rosemary
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Roast chicken thighs and potatoes with lemon and rosemary
This is a really easy one-pot recipe where all the ingredients are roasted together. It is ideal for a family supper - you could even serve it at the table, straight from the roasting tin.
- Preparation time: 10 minutes
- Cooking time: 50 minutes
-
Total time:
1 hour
Serves: 4
Ingredients
600g Maris Piper potatoes, peeled and halved or quartered
1 lemon, quartered
1 pack fresh rosemary
Large pinch crushed chilli flakes
200ml dry Italian white wine, such as Orvieto Classico
2 x 550-575g packs (about 8) Waitrose British Chicken Thighs
Method
- Preheat the oven to 200°C, gas mark 6. Place the potatoes in the roasting tin and tuck the lemon pieces in between.
- Place the rosemary sprigs between the potatoes, then season. Sprinkle with the chillies and pour the wine over the top.
- Arrange the chicken thighs, skin-side up, on top of the potatoes. Cook for 45 minutes or until the potatoes are tender and the chicken is thoroughly cooked, there is no pink meat and the juices run clear when the chicken is pierced. Serve hot.
Cook's tips
For an exotic twist, use sweet potatoes in place of the Maris Piper's and add a star anise or two.
Comments
This recipe was first published in July 2002.
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