An all-in-one supper of roast, cheap chicken thighs and crispy new potatoes with all the sunshine flavours of the Med
Prep:10 mins
Serves 4
500g new potato, thinly sliced2 tbsp olive oil6-8 chicken thighs, skin on8 shallots100g bacon lardon1 lemon, sliced into wedges5 oregano sprigs100ml white wine (see tip below)200ml chicken stock
STEP 1Heat oven to 220C/200C fan/gas 7. Tip the potatoes into a large shallow roasting tin, drizzle with 1 tbsp of the oil, season well and toss to coat. Roast for 20 mins until starting to crisp.STEP 2Season the chicken thighs and add to the roasting tin along with the shallots, bacon lardons, lemon wedges and oregano. Drizzle with the remaining oil, then return to the oven for 20 mins. Pour over the wine and stock, and roast for a final 20 mins until the chicken is golden and cooked through.
