A mid-week meal with minimum fuss.
4 boned and skinned chicken thighs, fat removed 400g (14 oz) small potatoes, scrubbed Thickly peeled rind of 1 lemon Sprigs of fresh thyme 1 Tbsp extra virgin olive oil Flaky sea salt Freshly ground black pepper to taste
1 Preheat oven to 210°C (410°F). Choose a roasting tin that fits everything pretty much in one layer. Position chicken thighs with what was the skin side facing up. Tuck potatoes around the chicken thighs (if you only have large potatoes, cut them into chunks). Add strips of lemon zest and thyme. Drizzle with oil then season with salt and pepper.
2 Roast for 20 minutes, then turn chicken thighs and roll potatoes around. Adjust your oven temperature – if browning is slow, keep it roaring along at the set temperature, but if things are browning nicely, lower it a tad. Cook for a further 12 or so minutes. Turn chicken thighs again and cook for a further few minutes, until golden and cooked through. Serve hot.
This is not the sort of dish to ‘oh’ and ‘ah’ over. It’s simply the kind of thing to throw together when you want a tasty meal with little bother. Serve a fresh-leaf salad on the side, or a bunch of beans, and prep time will be kept to a minimum.
I’m picky about fat on chicken and like to remove as much visible fat from chicken thighs as I can without cutting into the chicken flesh. It won’t ‘melt’ in the short cooking time, and if left on, well, you’ll be eating lumps of chicken fat that you are better off without.