Jamie Magazine
By Clare Knivett
1 hr
Not Too Tricky
serves 4
About the recipe
Lovely lemony chicken with crushed potatoes, all cooked in one tray – it’s such an easy, satisfying dinner and the zingy, herby flavours will bring a bit of sunshine to the table.
Recipe From
Ingredients
1 lemon
4 free-range chicken legs
1kg new potatoes
4 sprigs of fresh rosemary
1 bunch of fresh thyme
2 fresh bay leaves
olive oil
100g pitted green olives
Method
Lovely lemony chicken legs with crushed new potatoes, all cooked in one tray – it’s such an easy, satisfying dinner and the zingy, herby flavours will bring a bit of sunshine to the table.
- Preheat the oven to 180ºC/350ºF/gas 4.
- Slice the lemon lengthways into quarters and place in a large roasting tin with the chicken legs, new potatoes and all of the herbs. Toss in 1 to 2 tablespoons of oil, season well and roast for 45 minutes.
- Remove the tray from the oven. Carefully squeeze the roasted lemon wedges over everything, squashing down some of the potatoes so they burst – this gives you a bigger surface area so they soak up lots of flavour and get nice and crispy.
- Add the olives, give everything a stir and roast for another 15 minutes, or until the chicken is cooked through and the potatoes are golden.
- Remove from the oven and serve – this is delicious with a handful of watercress on the side.
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