- 500g new potato, thinly sliced
New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 6-8 chicken thighs, skin on
- 8 shallot
Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…
- 100g bacon lardon
- 1 lemon, sliced into wedges
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 5 oregano sprigs
Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…
- 100ml white wine (see tip below)
- 200ml chicken stock
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Heat 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.
Season 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.
If you don't want to use the wine, just swap for extra chicken stock.