- Lemon Thyme Chicken.jpg (55.47 KiB) Viewed 237 times
Takes: 55 minutes
Serves: 6
No nutritional information available.
Ingredients
- 1½kg skin-on, bone-in chicken portions
- Salt and freshly ground black pepper
- 3 tbsp olive oil
- 800g baby new potatoes, quartered
- 2 large courgettes, cut into chunks
- 8 patty pan squash, halved
- Small handful of lemon thyme sprigs
Method
1. Preheat the oven to 220°C/Fan 200°C/Gas Mark 7. Season the chicken with salt and pepper. Heat the oil in a large frying pan over a high heat and brown the chicken, skin-side down, for 3 - 4 minutes (in batches, if necessary). Remove from the pan with a slotted-spoon and set aside on a plate.
2. Add the potatoes to the pan and fry for 5 minutes, until lightly golden.
3. Put the chicken and potatoes into a large baking dish along with any pan or resting juices. Add the courgette, squash and thyme. Toss in the oily juices to coat well. Roast for 25 - 30 minutes until the chicken pieces and vegetables are golden and cooked through. Serve with crusty bread, if liked.
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