Thursday’s radio spot saw me veer away from the sweets (quelle horror!) to show a steady course to one of my go-to one pan roasts. The big tip here is to have a rare moment of organisation when you buy your chicken pieces. Throw them in a snap-lock bag with the marinade before poping them in the freezer. It means on the night you’re going to have it all you need do is defrost the chicken, toss with the potatoes and roast. As my friend Beth says, BANG.
One pot wonder
- 1kg chicken pieces (drumsticks, wings, pieces that are on the bone)
- one lemon, cut into chunks
- few lugs olive oil
- a handful mix of fresh herbs (eg tarragon, sage, parsley, thyme)
- 4 garlic cloves, slightly crushed but skins still on
- one onion, cut into chunks
- heaped dessert spoon of dijon mustard
- good pinch of salt and a healthy grind of pepper
- 6 potatoes, cut into wedges
- Combine the chicken with the marinade in a bowl or large snap-lock back and combine thoroughly
- Marinate for a long as you’ve got – ideally a couple of hours at least
- Preheat your oven to 180C
- Tip the chicken pieces and potatoes into a baking dish and toss together, add a few more lugs of olive oil if everything’s not getting nicely coated with the marinade. You could probably sprinkle over some more salt and pepper here as well.
- Bake for about an hour or until everything is nice and golden with some crispy bits and charred bits and basically a pan of ridiculous goodness.