- 8 chicken thighs, skin on
- 800g potato, cut into chunks
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 1 garlic bulb, broken into cloves, skin left on
Part of the lily, or alium, family, of which onions are also a member, garlic is one of the most…
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 200ml chicken stock
- 1 lemon, halved
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 2 courgettes, cut into thick batons
The courgette is a variety of cucurbit, which means it's from the same family as cucumber,…
- 1 red chilli, deseeded and sliced
- large handful basil leaves, torn
Heat oven to 220C/200C fan/gas 7. Pop the chicken, skin-side up, in a large roasting tin with the potatoes. Lightly crush the garlic cloves and nestle among the chicken pieces. Drizzle over the olive oil and chicken stock, then season. Squeeze over the juice from the lemon and pop the empty halves in the tin.
Bake for 45-50 mins, adding the courgettes and chilli 15 mins before the cooking time is up. Remove from the oven when the chicken is cooked through and golden, and the veg is tender. Stir through the basil leaves and serve.