This easy chicken dish is great for feeding a small crowd. The key is in browning the chicken thighs first to ensure that gorgeous crispy skin, before moving them to a roasting tin with the rest of the ingredients to soak up the delicious lemon, garlic and rosemary flavours. Perfection.
- 8 chicken thighs (with skin)
- 1 tbsp olive oil
- 2 red onions, peeled and cut into thin wedges
- 3 cloves garlic, peeled
- 2 sprigs rosemary
- 2 medium potatoes, peeled and cut into 1cm (½in) wedges
- 2 unwaxed lemons, quartered
- 250ml (8fl oz) chicken stock
- Heat the oven to 200°C (gas mark 6). Dry the chicken thighs with kitchen roll and then season well with salt and freshly ground black pepper.
- Heat the oil in a frying pan over a medium heat and fry the chicken, skin-side down, for 3-5 minutes or until golden.
- Scatter the red onions, whole garlic cloves, rosemary and potatoes over the base of a roasting tin. Tuck in the lemon wedges. Place the chicken, skin-side up, in the tin and pour over the stock. You may need to add a little water so there is a layer of liquid about the thickness of a pound coin.
- Roast for about 30-35 minutes, turning occasionally, until well cooked. Serve the chicken, onions and potatoes with any remaining liquid, accompanied by a green salad.