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Ingredients

Method

  • STEP 1

    Heat oven to 200C/180C fan/gas 6. Heat 2 tbsp of oil in a large flameproof roasting tin, then fry the chicken, skin side down, and the potatoes for 8 mins or until the chicken skin is crisp and golden. Turn the chicken and potatoes, then continue to cook for a further minute.

  • STEP 2

    Add the thyme and garlic, then stir to coat everything.

  • STEP 3

    Roast everything for 15 mins until the potatoes are soft. Remove the tray from the oven and throw in the peppers, orange segments and olives and roast for 5 mins more until the chicken and potatoes are completely cooked. To serve, bring the tray to the table and let everyone help themselves.

RECIPE TIPS

MAKING IT DIFFERENT

Use lemons instead of oranges for a sharper flavour.

Don’t eat meat? Use white fish fillets instead of chicken. Simply start with the potatoes and add the fish with the peppers and tomatoes.

Recipe from Good Food magazine, February 2005

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